Heat oven to 200C/180C fan/
gas 6 and butter 4 small (about
200ml) ramekins. Sprinkle the
Parmesan into the ramekins, turning
until all sides are covered. Place
the milk and bay leaves in a large
saucepan over a gentle heat and
bring to the boil. Turn off the heat
and leave to infuse for 15 mins.
Discard the bay leaves, add the
butter and flour, and return to a
low heat. Very gently simmer,
stirring continuously with a balloon
whisk, for about 6 mins until you get
a smooth, thick white sauce. Make
sure that you get right into the
corners of the pan to stop the sauce
from catching or becoming lumpy.
Once thickened, transfer the
sauce to a large bowl and
stir in the mustard powder,
cayenne pepper, Gruyère and egg
yolks until fully combined.
In a spotlessly clean bowl
and with a clean whisk,
beat the egg whites just
until peaks begin to form.
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. Fill the prepared
ramekins with the soufflé mix.
Top each soufflé with a slice
of goat’s cheese, then place
on a baking tray. Bake for
20-25 mins or until springy and well
risen but cooked through.
Leave to cool, then run a knife
around the edge of each dish
and remove the soufflés.
If preparing in advance, place soufflés
upside down (for neat presentation), on
a tray. Cover tray in cling film. Chill for
a few days or freeze for up to 1 month.
When ready to re-bake, heat
oven to 200C/180C fan/gas 6.
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). Cook
for 8-10 mins until golden. Serve
immediately alongside some
simply dressed salad.