Twice cooked Roquefort soufflé

METHOD

1. Pre-heat oven to 180°C. Grease six 125ml ramekins. Stud onion with cloves, then place milk, onion, peppercorns and bay leaf in a saucepan and heat until just about to boil.
2. Remove from the heat and leave to cool for 10 minutes. Strain.
3. Melt the butter in a saucepan, add the flour and cook over a medium heat for 1 minute, or until golden.
4. Remove from the heat and add milk, return saucepan to heat, stirring constantly, and cook for 1-2 minutes or until the mixture boils and thickens.
5. Transfer to a bowl, add the egg yolks and Roquefort cheese and mix well.
6. Beat the egg whites in a clean dry bowl with electric beaters until soft peaks form, and then gently fold into the milk mixture.
7. Divide among the ramekins and run your finger around the rim to help the soufflés rise.
8. Put the ramekins in a roasting pan and fill with boiling water to halfway up the sides of the dishes.
9. Bake for 15-20 minutes, or until puffed. Remove, cool, then refrigerate for up to 2 days.
10. Pre-heat the oven to 200°C, remove the soufflés from the ramekins and place each in a shallow ovenproof dish.
11. Pour the cream over the top, sprinkle with Parmesan and Gruyère cheese and bake for 15-20 minutes, or until golden.
12. Serve with baby salad leaves.