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
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).