Blue cheese and thyme soufflés

Method

1. Heat the oven to 230°C/210°C fan/gas 8 and put a baking sheet in the oven to heat up. Melt 20g butter and brush it upwards over the inside of each ramekin. Sprinkle with breadcrumbs, turning to fully coat.
2. Put the remaining 30g butter in a saucepan over a medium heat to melt, then add the flour, mustard powder and cayenne and whisk until smooth. Cook for 1 minute or until it starts to smell toasty, then remove from the heat and gradually add the milk, whisking well after each addition to form a smooth sauce. 
3. Return the pan to the heat and whisk the sauce as it comes to the boil, then lower the heat and simmer for 2 minutes until thickened. Remove from the heat, crumble in the cheese and stir until melted. Add the thyme then transfer to a large bowl. Once cooled slightly stir in the egg yolks and season generously with salt and pepper (see Make Ahead). 
4. Put the egg whites in a large, clean bowl and whisk to medium peaks using an electric mixer. Using a large metal spoon, fold a spoonful of the whites into the cheese mixture to loosen it, then quickly and carefully fold in the remaining whites, keeping as much volume as possible.
5. Fill the ramekins generously with the soufflé mixture, then run the
   tip of a dinner knife around the edge of each to loosen – this will help the soufflés rise as they bake. 
6. Transfer the ramekins to the hot baking sheet and bake for 10-14 minutes until risen but still with a slight wobble in the centre. Sprinkle with extra thyme, then serve straightaway with a green salad.

This recipe is by Ballintaggart cookery school.