Three-Cheese Soufflés

Steps

1. Preheat your oven to 200°C (or 180°C for fan ovens) and prepare 4 small ramekins (about 200ml each) by buttering them and sprinkling with Parmesan to coat the insides.
2. In a large saucepan, combine milk and bay leaves over gentle heat until it reaches a boil. Once boiling, turn off the heat and let it infuse for 15 minutes.
3. Remove the bay leaves, add butter and plain flour, and return to low heat. Stir continuously with a balloon whisk for about 6 minutes until you obtain a smooth, thick white sauce.
4. Transfer the sauce to a large bowl, then mix in English mustard, cayenne pepper, Gruyère, and egg yolks until everything is well combined.
5. In a separate clean bowl, whisk the egg whites until soft peaks form.
6. Gently fold the egg whites into the cheese sauce in three parts, ensuring the mixture remains light and airy. Spoon the soufflé mixture into the prepared ramekins.
7. Place a slice of goat's cheese on top of each soufflé. Arrange the ramekins on a baking tray and bake for 20-25 minutes until they are puffed up and golden.
8. Once baked, let them cool slightly, then run a knife around the edges to release the soufflés from the ramekins. If making ahead, place them upside down on a tray, cover with cling film, and chill for a few days or freeze for up to 1 month.
9. To re-bake, preheat the oven to 200°C. Place the upside-down soufflés in a shallow baking dish, top with remaining goat's cheese slices, and pour over double cream to prevent drying out. Bake for an additional 8-10 minutes until golden. Serve immediately with a side of spinach salad.