Twice-baked soufflés are almost completely foolproof and the
first stint of baking can be done several hours in advance, making
them ideal for entertaining.
80 gmbutter, coarsely chopped1garlic clove, finely chopped300 gmSwiss brown mushrooms, trimmed and halved350 mlmilk2golden shallots, finely chopped60 gmplain flour4eggs, separated2 tbspfinely chopped flat-leaf parsley200 gmRoquefort, coarsely crumbled480 mlpouring cream1 cup(loosely packed) mixed herbs, such as chervil sprigs, tarragon leaves, chives batons and flat-leaf parsley leaves30 mlolive oil15 mlChampagne vinegar
Preheat oven to 180C. Melt 30gm butter in a small saucepan with garlic, season to taste. Divide mushrooms evenly between two baking-paper-lined oven trays, drizzle with butter mixture, season to taste. Place one tray of mushrooms in oven, roast until tender (10-15 minutes). Process in a food processor until finely chopped and set aside. (Reserve remaining tray of mushrooms to serve.)
Meanwhile, bring milk to the simmer in a saucepan over medium heat and keep warm. Melt remaining butter in a separate saucepan over medium heat, add shallot and stir occasionally until soft (2-3 minutes). Stir in flour and stir continuously until sandy-coloured (1-2 minutes). Gradually whisk in warm milk, whisking continuously until smooth. Bring to the boil, reduce heat to low-medium and stir occasionally until thick and smooth (4-5 minutes). Remove from heat, stand for 5 minutes, beat in egg yolks and finely chopped mushroom mixture, season to taste. Add parsley and fold in 80gm Roquefort without breaking down cheese. Whisk eggwhites until firm peaks form, fold into Roquefort mixture, then spoon into six 250ml-capacity buttered and floured metal dariole moulds. Place in a roasting pan, fill pan halfway up sides of moulds with hot water, bake until risen and golden (15-20 minutes). Remove from water bath, invert each soufflé into a small shallow buttered ovenproof bowl and set aside until required.
Just before serving, divide cream among soufflés, drizzling over and around. Scatter over remaining Roquefort and bake until cream is bubbling and soufflés are golden (10-15 minutes). Roast reserved mushrooms while soufflés are cooking.
Combine roast mushrooms, herbs, olive oil and vinegar in a bowl, season to taste and serve immediately alongside soufflés.