Step 2

Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 minutes, then discard the bay leaves.

Step 3

Add the butter and flour to the infused milk and return to a low heat. Gently simmer, stirring continuously with a balloon whisk, for about 6 minutes until you have a smooth, thick white sauce. Make sure to get into the corners of the pan to prevent catching.

Step 4

Transfer the sauce to a large bowl and stir in the mustard, cayenne pepper, Gruyère and egg yolks until fully combined.

Step 5

In a spotlessly clean bowl with a clean whisk, beat the egg whites just until peaks begin to form.

Step 6

Carefully fold the egg whites into the cheese sauce in three stages, folding rather than stirring to keep the mixture light and airy. Fill the prepared ramekins with the soufflé mix.

Step 7

Top each soufflé with a slice of goat's cheese, then place on a baking tray. Bake for 20–25 minutes until springy, well risen and cooked through.

Step 8

Leave to cool, then run a knife around the edge of each dish and remove the soufflés. Place them upside down on a tray for neat presentation. Cover with cling film and chill for up to a few days, or freeze for up to 1 month.

Step 9

When ready to serve, heat oven to 200C/180C fan/gas 6. Place the upside-down soufflés in a shallow baking dish, top with the remaining goat's cheese slices and pour over the cream. Bake for 8–10 minutes until golden, then serve immediately with dressed salad.