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Cheese Base
Cheese Souffle
Cheese & Leek Sauce
Melt the butter, add the flour and cook for a few minutes.
Add the milk and bring to the boil while whisking.
Simmer for 2 minutes.
Grate in some nutmeg, add your cheese and seasoning.
Put in the blender and add your egg yolks, blend until smooth.
Whisk the egg whites to stiff peaks with a little lemon juice, fold with the warm cheese base and pipe into souffle moulds.
Brush the moulds with soft butter and flour.
Bake in a bain marie at 150C for 16-20 minutes, it may take longer if you are using bigger moulds.
Turn out onto a tray and cover with grated parmesan.
Sweat your leeks and garlic in butter, once soft add some seasoning, cream, cheese and seasoning.
Pour over your cooked souffle and put back into the oven at 200C for around 5 minutes until gratinated all over.