Cheese souffle recipe

• 60 g (2.1oz) butter, softened
• 50 g (1.8oz) plain flour
• 300 ml (10.6fl oz) milk
• 1 Bouquet garni
• 1 pinch Freshly grated nutmeg
• 4 Eggs (separated)
• 100 g (3.5oz) Cheddar cheese (grated
• 100 g (3.5oz) Hard cheese, such as Comte, plus extra for sprinkling
• 1 pinch Cayenne pepper
• 60 g (2.1oz) Mild, crumbly goat's cheese, diced
• 1 pinch Sea salt and freshly ground black pepper

1. Mix 50g/ 1 1/4oz of butter with the flour until the mixture forms a smooth paste.
2. Transfer to a small dish, cover with cling film and chill for 20 minutes.
3. Put the milk, bouquet garni and nutmeg in a small saucepan and bring to the boil over a high heat.
4. Remove from the heat and set aside to infuse and cool down for about 15 minutes until warm.
5. Strain the milk mixture into a large saucepan and season with salt and pepper.
6. Reheat gently over a medium-low heat to a simmer, then add the butter and flour paste bit by bit, stirring until the milk thickens.
7. It should have a very smooth texture without any lumps.
8. Continue to cook the milk mixture for a further 5 minutes, then add the egg yolks one by one, stirring until combined after each addition.
9. Add 80g 2 3/4oz/ 2/3 cup each of the Cheddar and Comte cheeses and stir well.
10. Season again with salt and pepper and set aside.
11. Grease four individual 9x5cm/ 3 1/2x2in ramekins (or one round 18x8cm deep/ 7x3 1/4in deep souffle dish) with the remaining butter, then coat the inside of the dishes with the remaining Cheddar and Comte cheeses, sprinkle a little cayenne pepper over and chill to set while you finish preparing the souffle mixture.
12. Preheat the oven to 190C/375F/gas 5 and rub a large clean bowl with lemon juice, then wipe dry.
13. Put the egg whites in the bowl and beat with a whisk or electric mixer until medium to stiff peaks form.
14. Avoid overbeating of the mixture will split and the souffles will collapse.
15. Whisk half the egg whites into the cheese mixture, then carefully fold in the rest, using a spatula, until smooth and firm but light.
16. Spoon half the mixture into the ramekin dishes, add the goat's cheese and then top with the remaining souffle mixture.
17. Smooth the tops and wipe the inside borders of the dishes clean with your thumb.
18. Finally, sprinkle a little extra Comte over.
19. Bake the souffles in the preheated oven for 10 minutes (12 minutes if you are making one large souffle), then lower the temperature to 170C/ 325F/ gas 3 and bake for a further 15-20 minutes until well risen, golden brown and slightly trembling.
20. Switch the oven off and leave the souffles in the oven for a further 2-3 minutes, then remove from the oven.
21. Serve immediately.

butter, flour, milk, bouquet garni, nutmeg, eggs, cheddar cheese, cheese, cayenne pepper, crumbly goats cheese, salt

Taken from www.lovefood.com/guide/recipes/13062/daniel-galmiches-cheese-souffl (may not work)