Ingredients:

• 1pt Full Fat Milk
• 2 Tsp Dijon Mustard
• 100grms Plain Flour
• 125g Gruyere Plus 100 G Blue Cheese for Topping the Soufflé
• 11 Eggs Separated
• 25g Salted Butter
• Pinch Nutmeg Black Pepper and Salt

Method:

1. Whisk the flour into cold milk and gently heat until thick and saucing consistency.
2. Separate the eggs.
3. Mix the yolks in to the sauce and add the mustard and seasoning.
4. Whisk the whites and fold into the soufflé mix.
5. Butter the dariole moulds and place a disc of parchment in the bottom.
6. Ladle mix into each mould about 2\3rds
7. Bake in a Bain Marie in an oven 200’c for 30mins approx.
8. Leave to cool and turn out.

To Serve:

Place a soufflé in an oven proof dish and add a little double cream and milk to the pan, add some blue cheese to the top of the soufflé and place in a hot oven and bake for 10-15mins until double in size and serve immediately.