Three-Cheese Soufflé

Name: Three-Cheese Soufflé
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 50 g Butter; 25 g Parmesan; 300 ml Milk; 2 pcs Bay leaf; 5 tbsp Wheat flour; 0.5 tsp English mustard; 1 pinch Cayenne pepper; 140 g Gruyère cheese; 3 pcs Eggs; 8 pcs Goat cheese; 150 ml Heavy cream; 200 g Spinach

An airy French soufflé with a delicate filling of Gruyère, goat cheese, and Parmesan. A refined dish that can be prepared in advance and brought to perfection just before serving.

Ingredients

50 g Butter
25 g Parmesan
300 ml Milk
2 pcs Bay leaf
5 tbsp Wheat flour
0.5 tsp English mustard
1 pinch Cayenne pepper
140 g Gruyère cheese
3 pcs Eggs
8 pcs Goat cheese
150 ml Heavy cream
200 g Spinach

Instructions

Preheat the oven to 200°C (180°C with convection). Butter 4 individual ramekins of about 200 ml capacity. Dust the inside walls of each ramekin with grated Parmesan, rotating it so the cheese covers the entire surface evenly.
Pour milk into a large saucepan, add bay leaves, and heat over low heat until boiling. Remove from heat and let infuse for 15 minutes.
Discard the bay leaves. Add butter and flour, return to low heat. Carefully bring to a boil, constantly whisking for about 6 minutes until you have a smooth, thick white sauce. Whisk the sauce thoroughly into the corners of the pan to prevent sticking and lumps.
Pour the sauce into a large bowl. Add mustard powder, cayenne pepper, grated Gruyère, and the yolks of three eggs. Mix well until smooth.
In a clean, absolutely dry bowl with a clean whisk, beat the whites of three eggs until soft peaks form and they begin to hold their shape.
Gently fold the beaten whites into the cheese sauce in three additions, folding carefully rather than stirring each time to preserve the airiness and fluffiness. Fill the prepared ramekins with the mixture.
Place a slice of goat cheese on each soufflé, set the ramekins on a baking sheet, and put in the oven. Bake for 20–25 minutes until the soufflé rises, becomes springy, and is completely set.
Allow the soufflé to cool. Carefully run a knife around the edges of each ramekin and turn out the soufflé. If you plan to cook it later, place the soufflé upside down on a baking sheet for attractive presentation, cover with plastic wrap, and refrigerate for several days or freeze for up to a month.
Before the final baking, preheat the oven to 200°C (180°C with convection). Place the soufflé upside down in a shallow baking dish, top with the remaining slices of goat cheese, and pour the cream evenly over it—this will prevent the soufflé from drying out during reheating. Bake for 8–10 minutes until the top is golden brown. Serve immediately with a delicate vegetable salad.