For the souffés
- 40g unsalted butter, softened, plus extra for greasing
- 40g plain flour, plus extra to dust
- 350ml whole milk
- 125g old winchester or other mature hard cheese, grated (see Know-how)
- 1 tsp dijon mustard
- 3 medium free-range eggs, separated
For the glaze
- 150ml double cream
- 3 tbsp kirsch
- 100g old winchester or other mature hard cheese, grated
- A dressed salad of bitter leaves, such as chicory, frisée and radicchio, and toasted walnuts
- To make the soufflés, heat the oven to 180°C/fan160°C/gas 4. Grease the inside of 8 x 150ml ramekins with the softened butter, then dust with flour.
- Melt the butter in a large saucepan over a medium heat, then add the flour and mix well. Cook over a low heat for 2-3 minutes, stirring with a wooden spoon. Gradually whisk in the milk, a little at a time, stirring constantly to prevent lumps forming. Continue until all the milk has been added, then turn down the heat to very low and cook for a further 2-3 minutes until the mixture is very thick.
- Add the cheese and mustard, then take off the heat and beat the egg yolks into the mixture. Season with salt and black pepper.
- In a clean, dry bowl, whisk the egg whites to medium peaks (when you lift out the whisk the peaks will be fairly firm and only the tip will collapse over on itself). Carefully fold the egg whites into the soufflé mixture using a metal spoon or balloon whisk in a figure of eight movement. Divide the mixture evenly among the ramekins, then put them in a high-sided roasting tin.
- Pour enough freshly boiled water into the tin to reach halfway up the sides of the ramekins, then carefully transfer the tin to the oven to bake for 15-20 minutes until the soufflés are risen and evenly coloured.
- Remove the tin from the oven and set the ramekins aside for a few minutes. Run a knife around the edges of the soufflés, then turn them out into individual heatproof dishes.
- For the glaze, heat the grill to medium-high. Whisk the cream and kirsch until combined, then pour over the soufflés. Scatter over the cheese, then grill until golden. Serve in their dishes or transfer to plates and serve with a dressed salad of bitter leaves and toasted walnuts, if you like.
- James Martin says: "These soufflés freeze really well and can be cooked for the second time from frozen (give them an extra 5 minutes in the oven). Pour over the sauce and sprinkle with cheese before baking."
- Old winchester is a Dutch-style hard cheese made in the New Forest by Lyburn Farmhouse Cheesemakers, using vegetarian rennet. It’s sold in Waitrose, good cheesemongers and at lyburncheese.co.uk. If you can’t find it, use a well aged Dutch gouda.
- A dry English white wine, especially a slightly herbaceous bacchus. Or open a simple white bordeaux.