Three-cheese souffles

Bereiding

1. 1

   verwarm de oven voor op 200C/180C fan/ gas 6 and 50 g boter 4 small (ongeveer 200ml) ramekins. bestrooi 25 g parmezaan into the ramekins, turning tot all sides are covered. leg 300 ml melk and 2 laurierblaadje's in a large saucepan over a gentle verhit and breng aan de kook. Turn off the verhit and laat to infuse for 15 mins.

2. 2

   Discard the laurierblaadjes, voeg toe the boter and bloem, and return to a low verhit. Very voorzichtig laat sudderen, stirring continuously with a balloon klop, for ongeveer 6 mins tot you get a glad, thick white sauce. maak sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.

3. 3

   Once thickened, breng over the sauce to a large bowl and roer erdoor the mosterd powder, Pod of cayennepeper, 140 g gruyère and ei yolks tot fully combined.

4. 4

   In a spotlessly clean bowl and with a clean klop, klop the ei whites just tot peaks begin to form.

5. 5

   Carefully schep erdoor the ei whites into the kaas sauce in three stages making sure you schep erdoor, rather than roer, to houd the ei whites light and airy. Fill the prepared ramekins with the soufflé meng.

6. 6

   Top each soufflé with a snijd of goat’s kaas, then leg on a baking tray. bak for 20-25 mins or tot springy and goed risen but cooked through.

7. 7

   laat to cool, then run a knife around the edge of each dish and verwijder the soufflés. If preparing in advance, leg soufflés upside down (for neat presentation), on a tray. dek af tray in cling film. Chill for a few days or freeze for up to 1 month.

8. 8

   When ready to re-bak, verwarm de oven voor op 200C/180C fan/gas 6. leg the upside-down soufflés in a shallow baking dish, top with the remaining goat’s kaas slices and giet over the room (this stops them from drying out when baked for the second time). kook for 8-10 mins tot goudbruin. serveer direct alongside some simply dressed salad.