Cheese Soufflés

• 7 tbsp butter, 2 1/2 tbsp melted for brushing
• 1/4 cup grated Parmesan cheese, plus 2 tbsp for coating
• 1/4 cup all-purpose flour
• 1/3 cup warmed milk
• 1 oz Gruyere cheese, grated
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 4 None eggs, separated
• 1/2 cup heavy cream
• None None blanched asparagus, to serve

1. Preheat oven to 350u0b0F. Lightly butter 6 (6 oz) souffle molds. Coat with 2 tbsp Parmesan.
2. In a medium saucepan, melt remaining butter until foamy. Add flour and cook for 1 min, stirring. Gradually whisk in milk until smooth. Cook, stirring, until mixture boils and thickens. Simmer for 3 mins. Add Gruyere, mustard and thyme and stir to combine. Let cool for 10 mins then beat in egg yolks. Season.
3. In a clean bowl, whisk egg whites to soft peaks. Gently fold into cheese mixture. Distribute between prepared molds. Place in a roasting pan. Fill pan with hot water, halfway up sides of molds. Bake for 15-20 mins, until golden and risen. Let cool for 5 mins.
4. Gently turn souffles out into individual ovenproof serving dishes. Keep covered until needed, up to 24 hours.
5. Increase heat to 400u0b0F.
6. In a small saucepan, heat cream and remaining Parmesan, stirring, until almost boiling. Pour a little over each souffle. Bake for 5-10 mins, until puffed and golden. Serve with asparagus.

butter, parmesan cheese, allpurpose, milk, gruyuere cheese, mustard, thyme, eggs, heavy cream, blanched asparagus

Taken from recipes-plus.com/api/v2.0/recipes/28466 (may not work)