Next level cheese soufflé

Indulge in the ultimate cheesy experience with this delectable next-level cheese soufflé. Perfect for a gourmet delight at home!

Ingredients:

• 400ml whole milk
• ¼ onion
• small bunch of thyme
• 75g unsalted butter
• 30g parmesan, grated
• 50g plain flour
• 1 tsp mustard powder
• large pinch of cayenne
• 1 tsp yeast extract (optional)
• 100g extra mature cheddar, grated
• 4 eggs, plus 1 egg white
• 50g goat's cheese, crumbled into small chunks
• watercress salad, to serve

Instructions:

1. Pour the milk into a large saucepan along with the onion, thyme, and a few cracked black peppercorns. Bring it to a boil, then turn off the heat, let it cool, and strain it into a jug. In a large saucepan, melt the butter. Coat the inside of a 16cm soufflé dish with about a third of the melted butter, then cover the dish completely with parmesan by sprinkling it over the butter.Continue to heat the remaining melted butter over medium heat until it turns a nutty brown. Stir in the flour, mustard powder, and cayenne using a wooden spoon. Cook and stir for 1 minute until you get a sandy paste, then gradually add the milk, ensuring to mix thoroughly before adding more. After incorporating all the milk, cook over low heat, stirring constantly for 10 minutes until the mixture thickens. Add the yeast extract, if preferred, and the cheddar cheese, stirring until melted. Season to taste. Transfer the mixture into a bowl and let it cool.Preheat the oven to 210C/190C fan/gas 7 with a baking sheet placed inside. Separate the egg whites from the yolks, placing the whites in a clean bowl and stirring four of the yolks into the sauce. Save the remaining yolk for another recipe. Stir the goat's cheese into the cooled sauce.Using an electric mixer or a large balloon whisk, beat the egg whites until they form soft peaks. Mix a spoonful of the beaten egg whites into the sauce using a large metal spoon, then gently fold in the rest, being careful to maintain the volume as much as possible.Spoon the mixture into the prepared dish. Run a knife around the edge to create a 'top hat' effect - this will help the soufflé rise above the rim without sticking. Place the dish on the hot baking tray in the oven and bake for 25-30 minutes, or until the soufflé has risen with a slight wobble and the top is golden brown. Serve immediately with a side of watercress salad, if desired.

Summary:

• Calories: 1929 kcal
• Fat: 143 g
• Protein: 89 g
• Carbs: 71 g
• Potassium: 1271 mg
• Magnesium: 165 mg