Cooking instructions:
Preheat the oven to 200°C. Grease four individual moulds. In a saucepan over a medium to low heat, melt the butter and whisk in the flour until thick. Remove from heat and add the milk, whisking until smooth and thick. Return to the stove and simmer for 1 to 2 minutes before removing from the heat. Stir in the Cheddar, Parmesan and Gruyère and egg yolks, one at a time, and mix well. Blend the blanched cauliflower until smooth, adding 2 t cream to loosen the mixture if necessary. Pour into a large mixing bowl, add the cheese mixture and combine. Spoon in a quarter of the beaten egg whites and whisk to incorporate. Add the remaining egg whites and very lightly fold in until roughly combined. Pour into the greased bowls and bake on a tray for 20 to 25 minutes, or until golden, puffy and set in the middle but still with a slight wobble. Allow to cool before running a blunt knife around the edges to loosen. Turn out onto an ovenproof serving platter. To make the Gorgonzola sauce, bring the remaining cream to a simmer. Crumble in the Gorgonzola and stir to melt before pouring over the soufflés. Place the platter back into the oven to cook for a further 5 to 10 minutes, or until golden and bubbling. Serve topped with maple-roasted bacon, toast and chopped chives. |