Three-cheese souffles

In a saucepan, heat the milk with bay leaves until it reaches a boil. Remove from heat and let it infuse for 15 minutes, then discard the leaves.

Ingredients

350 mL of Milk

2 pieces of Bay Leaf

Equipment

Sauce Pan

Add butter and flour to the infused milk. Whisk over low heat for 6 minutes until a thick, smooth white sauce forms.

Ingredients

45 mL of Butter

240 mL of Milk

45 mL of White Flour

Equipment

Sauce Pan

Whisk

Transfer the sauce to a bowl and stir in the mustard powder, cayenne pepper, Gruyère, and egg yolks until well combined.

Ingredients

240 mL of Gruyere Cheese

2½ mL of Mustard Powder

1¼ mL of Cayenne Pepper Powder

3 pieces of Egg Yolks

Equipment

Bowl

In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the cheese mixture in three batches.

Ingredients

120 mL of Parmesan Cheese

120 mL of Gruyere Cheese

240 mL of Goat Cheese

240 mL of White Flour

4 pieces of Egg White

Equipment

Bowl

Whisk

Divide the soufflé mixture into the prepared ramekins, top each with a slice of goat cheese, and bake on a tray for 20-25 minutes until risen.

Ingredients

120 mL of Parmesan Cheese

120 mL of Gruyere Cheese

4 slices of Goat Cheese

Equipment

Ramekin

Baking Sheet

Oven