Author: Suresh Dhamothiran

Name: Triple Cheese Soufflé
Cook time: 1 h
Yield: 6
Ingredients: FOR THE SOUFFLÉ; 45g butter, plus extra to grease; 45g plain flour; ½tsp English mustard; 300ml whole milk; 25g Parmesan (or vegetarian alternative), finely grated; 50g hard goat’s cheese, grated; 50g Stilton, grated; ¼tsp freshly grated nutmeg; 4 medium eggs, separated; FOR THE SAUCE; 350ml double cream; 50g Parmesan (or vegetarian Italian-style hard cheese), finely grated; Small handful rosemary sprigs, roughly chopped; Small handful chives, finely chopped

Triple Cheese Soufflé

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