Three-cheese souffles

Chauffer oven to 200C/180C fan/ gas 6 and Beurre 4 small (about 200ml) ramekins

Sprinkle the Parmesan into the ramekins, turning until all sides are covered

Place the Lait and bay leaves in a large saucepan over a gentle Chauffer and bring to the Bouillir

Turn off the Chauffer and leave to infuse for 15 mins.

Discard the bay leaves, Ajouter the Beurre and Farine, and return to a low Chauffer

Very gently Mijoter, stirring continuously with a balloon Fouetter, 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 Remuer in the mustard powder, cayenne Poivre, Gruyère and Œuf yolks until fully combined.

In a spotlessly clean bowl and with a clean Fouetter, Battre the Œuf whites just until peaks begin to form.

Carefully Incorporer délicatement the Œuf whites into the Fromage sauce in three stages making sure you Incorporer délicatement, rather than Remuer, to keep the Œuf whites light and airy

Fill the prepared ramekins with the soufflé Mélanger.

Top each soufflé with a Trancher of goat’s Fromage, then place on a baking tray

Cuire au four 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 Retirer the soufflés

If preparing in advance, place soufflés upside down (for neat presentation), on a tray

Couvrir tray in cling film

Chill for a few days or freeze for up to 1 month.

When ready to re-Cuire au four, Chauffer oven to 200C/180C fan/gas 6

Place the upside-down soufflés in a shallow baking dish, top with the remaining goat’s Fromage slices and Verser over the Crème (this stops them from drying out when baked for the second time)

Cuire for 8-10 mins until golden

Servir immediately alongside some simply dressed salad.