1 - Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins.
2 - Sprinkle the Parmesan into the ramekins, turning until all sides are covered.
3 - Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil.
4 - Turn off the heat and leave to infuse for 15 mins.
5 - Discard the bay leaves, add the butter and flour, and return to a low heat.
Three-cheese souffles | Taste Board
6 - Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce.
7 - Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.
8 - Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined.
9 - In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.
10 - 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.
11 - Fill the prepared ramekins with the soufflé mix.
12 - Top each soufflé with a slice of goat’s cheese, then place on a baking tray.
13 - Bake for 20-25 mins or until springy and well risen but cooked through.
14 - Leave to cool, then run a knife around the edge of each dish and remove the soufflés.
15 - If preparing in advance, place soufflés upside down (for neat presentation), on a tray.
16 - Cover tray in cling film.
17 - Chill for a few days or freeze for up to 1 month.
18 - When ready to re-bake, heat oven to 200C/180C fan/gas 6.
19 - 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).
20 - Cook for 8-10 mins until golden.
21 - Serve immediately alongside some simply dressed salad.
