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1
Butter and line 20 6oz moulds with polenta & reserve.
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2
In a large thick bottomed pan put the butter on to melt over a medium heat, at the same time in a different pan start to heat the milk.
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3
Add the flour to the butter to make a roux that will look like wet sand.
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4
When the milk start to come to the boil, remove from the heat. Gradually, add the the roux in 4 or 5 stages making sure that milk is fully incorporated before adding the next batch.
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5
After all the milk has been added reduce the heat and gentally stir for 5 minutes before removing from the stove.
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6
Add the grated cheese, followed by the mustard and the egg yolks.
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7
Whisk the egg whites until at hard peaks and remove 1/3 to beat into the cheese base, then pour this cheese base back on to the remaining egg whites and fold in.
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8
Pour in to the pre-lined moulds up to 3/4's of the way.
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9
Cook in a bain marie for 5 minutes @250u00b0c, then turn the oven down to 180u00b0c
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10
Remove from the oven and allow to rest still in the bain marie before turning out.
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11
When ready for serving, in the bottom of the serving dish pour some cream, top that with a generous sprinkle of grated emmental, then the souffle then repeat with more cream & cheese.
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12
Bring up to the boil directly on the stove then pop in the oven at 200u00b0c for 10 minutes. Serve straight away.
