Three-cheese souffles

Name: Three-cheese souffles
Yield: 3
Cuisine: Francesa
Ingredients: 5 tablespoons Wheat flour; 300 ml Milk; 50 g Butter; 3 Egg; Spinach; 2 Bay Leaf; 8 slices Goats Cheese; Cayenne Pepper; teaspoons English Mustard; 150 ml Double Cream; 25 g Parmesan; 140 g Gruyère

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Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein17 %29 g
Carbs10 %17 g
Fat74 %57 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	695 kcal	244 kcal
Protein	29 g	10.2 g
Carbs	17 g	6 g
Fat	57 g	20 g

One serving is about 285 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty46/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: French

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Miscellaneous - France

Ingredients

5 tablespoons Wheat flour
300 ml Milk
50 g Butter
3 Egg
Spinach (to serve)
2 Bay Leaf
8 slices Goats Cheese
Cayenne Pepper (Pod of)
teaspoons English Mustard
150 ml Double Cream
25 g Parmesan
140 g Gruyère

Instructions

Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the Parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 mins.
Discard the bay leaves, add the butter and flour, and return to a low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce. Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.
Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined.
In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.
Carefully fold the egg whites into the cheese sauce in three stages making sure you fold, rather than stir, to keep the egg whites light and airy. Fill the prepared ramekins with the soufflé mix.
Top each soufflé with a slice of goat’s cheese, then place on a baking tray. Bake for 20-25 mins or until springy and well risen but cooked through.
Leave to cool, then run a knife around the edge of each dish and remove the soufflés. If preparing in advance, place soufflés upside down (for neat presentation), on a tray. Cover tray in cling film. Chill for a few days or freeze for up to 1 month.
When ready to re-bake, heat oven to 200C/180C fan/gas 6. Place the upside-down soufflés in a shallow baking dish, top with the remaining goat’s cheese slices and pour over the cream (this stops them from drying out when baked for the second time). Cook for 8-10 mins until golden. Serve immediately alongside some simply dressed salad.