Ingredients (12)⌄
50g Butter
25g Parmesan
300ml Milk
2 Bay Leaves
5 tbs Plain Flour
½ tsp English Mustard
Pod of Cayenne Pepper
140g Gruyère
3 Eggs
8 slices Goats Cheese
150ml Double Cream
to serve Spinach
Three-cheese souffles
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.