Light as a feather and flavoursome, these soufflés will
magically re-inflate upon reheating.
30 gmbutter, coarsely chopped, plus extra for greasing30 gmplain flour350 mlmilk2eggs, separated1eggwhite80 ml(1/3 cup) pouring cream60 gmGruyère, coarsely gratedMushroom sauce120 gmbutter, coarsely chopped2golden shallots, finely chopped400 gmmixed mushrooms (such as pine, chestnut, Swiss brown), thinly sliced60 mldry white wine250 ml(1 cup) pouring cream2 tspfinely chopped thyme
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.
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.
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.
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.