* 135g Flour
* 135g Butter
* 800ml Milk
* 475g Emmenthal, grated
* 1 tblspn Dijon mustard
* 225g Egg yolks
* 450g Egg whites
Butter and line 20 6oz moulds with polenta & reserve.
In a large thick bottomed pan put the butter on to melt over a medium heat, at the same time in a different pan start to heat the milk.
Add the flour to the butter to make a roux that will look like wet sand.
When the milk start to come to the boil, remove from the heat. Gradually, add the the roux in 4 or 5 stages making sure that milk is fully incorporated before adding the next batch.
After all the milk has been added reduce the heat and gentally stir for 5 minutes before removing from the stove.
Add the grated cheese, followed by the mustard and the egg yolks.
Whisk the egg whites until at hard peaks and remove 1/3 to beat into the cheese base, then pour this cheese base back on to the remaining egg whites and fold in.
Pour in to the pre-lined moulds up to 3/4′s of the way.
Cook in a bain marie for 5 minutes @250°c, then turn the oven down to 180°c
Remove from the oven and allow to rest still in the bain marie before turning out.
When ready for serving, in the bottom of the serving dish pour some cream, top that with a generous sprinkle of grated emmental, then the soufflé then repeat with more cream & cheese.
Bring up to the boil directly on the stove then pop in the oven at 200°c for 10 minutes. Serve straight away.
