Mini Cheese Soufflés

Prep time: 45 mins | Makes: 6

Ingredients:

• 40g unsalted butter (plus extra for greasing)

• 40g plain flour

• 300g whole milk (warm)

• 120g mature cheddar or gruyère, finely grated

• 20g parmesan, finely grated

• 4 eggs, separated (200g total)

• 10g Dijon mustard

• 4g sea salt

• 2g freshly ground black pepper

Method:

1. Preheat your oven to 180°C. Generously butter 6 ramekins and place them in a deep roasting tray.

2. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute to form a smooth roux.

3. Gradually whisk in the warm milk until thick and smooth. Remove from the heat.

4. Stir in the cheddar, parmesan, Dijon mustard, salt and pepper until melted and glossy.

5. Beat in the egg yolks one at a time until fully incorporated.

6. In a clean bowl, whisk the egg whites to soft peaks.

7. Fold one spoonful of egg white into the cheese base to loosen it, then gently fold in the remaining whites.

8. Divide the mixture between the ramekins. Pour boiling water into the roasting tray until it comes halfway up the sides.

9. Bake for 18–20 minutes until risen and just set. Remove from the oven and allow to cool completely — they will sink slightly, that’s perfect.

10. When ready to serve, turn each soufflé out into an ovenproof dish, sprinkle with a little extra cheese or pour over a splash of cream if you fancy.

11. Bake again at 200°C for 12–15 minutes until puffed, golden and beautifully light.

Storage:

Once cooled after the first bake, store the soufflés covered in the refrigerator for up to 2 days. Complete the second bake just before serving.