Instructions
Begin by heating your oven to a warm 200°C (180°C fan) or gas mark 6. Butter four small ramekins, each about 200ml in capacity, ensuring each one is thoroughly coated. Sprinkle Parmesan cheese inside each ramekin, gently turning them so all inner surfaces are evenly covered; this creates a delightfully crisp and flavorful crust once baked. In a large saucepan, gently warm the milk together with the bay leaves over low heat until it just begins to boil. Then, remove from the heat and allow the mixture to infuse for 15 minutes, letting the aromatic essence of the bay leaves permeate the milk. Afterward, discard the bay leaves. To the infused milk, add the butter and flour, returning the pan to low heat. Stir continuously with a balloon whisk, making sure to scrape in every corner, until the mixture thickens into a smooth, velvety white sauce over about 6 minutes. This step is crucial to avoid lumps and prevent the sauce from catching on the pan. Transfer this creamy sauce to a large bowl and blend in the English mustard powder, a pinch of cayenne pepper for a subtle kick, finely grated Gruyère cheese, and the egg yolks. Stir until the mixture is fully combined and velvety smooth. In a separate, impeccably clean bowl, whisk the egg whites until they hold soft peaks — where the whites stand up but still have a gentle fold. This aeration is key to the soufflé's iconic lift. Carefully fold the egg whites into the cheese sauce in three gentle additions, using a swift but delicate turning motion to keep the mixture light and airy — avoid stirring to preserve the volume. Spoon the fluffy batter evenly into the prepared ramekins. Place a slice of goat’s cheese atop each soufflé and arrange the ramekins on a baking tray. Bake for 20 to 25 minutes, until the soufflés have risen proudly and appear golden brown on top but are still tender within. Once baked, allow the soufflés to cool slightly. Run a knife gently around the edges to loosen them, then carefully turn out onto serving plates. This recipe also allows for advanced preparation: place cooled soufflés upside down on a tray, cover tightly with cling film, and refrigerate for a few days or freeze for up to one month. To reheat, preheat your oven to 200°C (180°C fan) or gas mark 6. Arrange the upside-down soufflés in a shallow baking dish. Add the remaining slices of goat’s cheese on top, and pour over the double cream — this adds moisture, preventing dryness during reheating. Bake for 8 to 10 minutes until bubbling and golden. Serve immediately, accompanied by a simply dressed spinach salad for a fresh, crisp contrast.
