AT A GLANCE
Light as a feather and flavoursome, these soufflés will magically re-inflate upon reheating.
|01||For mushroom sauce, heat butter in a large frying pan over low-medium heat, add shallot, a pinch of salt, sauté until soft (6-8 minutes). Add mushrooms, sauté until tender (5-6 minutes), deglaze pan with wine, reduce liquid by half (1-2 minutes). Add cream and thyme and reduce slightly (1-2 minutes). Season to taste, divide among four 250ml-capacity ovenproof baking dishes and set aside.|
|02||Meanwhile, preheat oven to 200C. Melt butter in a small saucepan over low heat, stir in flour and cook, stirring continuously, until mixture comes away from sides of pan (2-3 minutes). Remove from heat, set aside to cool.|
|03||Bring milk to the boil in a separate pan, then whisk into cooled flour mixture until smooth, return pan to heat and stir continuously until mixture comes to the boil, then cook, stirring continuously, until thick (2-3 minutes). Remove from heat, stir in yolks, season to taste, cover with plastic wrap and set aside to cool.|
|04||Whisk eggwhite until soft peaks form, then whisk one-third into cooled milk mixture. Fold in leftover eggwhite with a metal spoon. Divide among four buttered 250ml-capacity metal dariole moulds, bake until golden (5-7 minutes). Turn soufflés into prepared dishes, scatter with cheese, bake until golden (8-10 minutes), top each with 1 tbsp cream, serve immediately.|