CHEESE SOUFFLES

Instructions

1. Pre heat oven to 180c / fan 160c / gas 4
2. Reserve 34g of the double cream, celery and 10g of finely grated cheese.
3. Mix the 50g of water with the 56g of cream in a small pan, then add 15g chopped onion, bay leaf and nutmeg, bring to the boil, take off the heat and leave for 30 minutes.
4. Melt the butter in a small pan, stir in the flour and cook gently for about 1 minute, take off the heat.
5. Strain the onion etc from the creamy liquid and gradually whisk into the flour, return to the heat and cook until it thickens. Remove from the heat.
6. One medium egg is usually the correct weight, this needs to be separated. Put the egg WHITE into a grease free bowl.
7. Add the egg YOLK to the flour mixture with the mustard and 25g of cheese, season to taste.
8. When it is cold whisk the egg white until stiff and gently fold into the mixture.
9. Divide between the two prepared ramekins, place them in a small ovenproof dish with enough boiling water to come halfway up the ramekins, bake for 15-20 minutes.
10. Take out of the water and leave to cool, at this stage you can leave them in the fridge for up to 48 hours.
11. When ready to serve, heat oven to 190c / fan 170c / gas 5, loosen round the edges of the souffles, turn them upside down into a small shallow ovenproof dish, sprinkle equally with the reserved cheese and cream and bake for 12-15 minutes until puffed up and golden.
12. Serve at once with the chopped celery, or a green leaf of your choice.