Three-Cheese Soufflés… By Lucy Simmons

By lucy  , , , ,   ,

November 13, 2014

A trio of cheeses, meltingly wonderfully in these light soufflés. Simple to prepare for a truly simple sharing supper or treat. Today served with a drizzle of creamy mustard dressed salad. Enjoy.

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 4 Medium


300 ml Full-fat milk

2 Bay leaves

50 Grams Butter

5 tbsp Plain flour

25 Grams Parmesan cheese

1/2 tsp Mustard powder

140 Grams Gruyere

3 Eggs, separated

4 Slices of goats cheese

1 tbsp Double cream


  1. Pre heat the oven to 200C/ gas mark 6 and grease 4 ramekins, sprinkle the insides with finely grated parmesan turning them so it covers the sides.
  2. In a saucepan add the milk and ripped bay leaves, put over a medium heat and bringing to the boil.  When boiling turn off the heat and let the bay leaves infuse the milk for 15 minutes.
  3. Remove the bay leaves and add the butter and flour.  Put back on a low heat and simmer gently making sure that the mixture is being stirred continuously with a balloon whisk until it is a smooth, thick, white sauce.   Make certain to get into the corners of the pan with the whisk so the sauce doesn’t catch and become lumpy.
  4. When the sauce is thick place in a large bowl and stir in the mustard powder, Gruyere and egg yolks until fully combined.
  5. In another bowl add the egg whites and whisk until it reaches a soft peaks.
  6. Fold in the egg whites into the cheese sauce in three stages.  Now fill the prepared ramekins with the cheesy soufflé mix.
  7. Place a slice of goats cheese on the top of the soufflé.  Then place the ramekins on a baking tray and bake for 20-25 minutes until golden and well risen.
  8. Run a sharp knife around the ramekins and serve immediately onto warmed serving plates.  Excellent served with a light leaf mustard dressed salad.


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