Twice cooked cheese souffles
Ingredients
- 30 gram butter, melted, for brushing, plus 60g extra
- 2 tablespoon grated parmesan, plus 1/3 cup extra
- 1/4 cup plain flour
- 1 1/3 cup warmed milk
- 1 1/4 cup grated gruyere cheese
- 1 tablespoon dijon mustard
- 1 teaspoon thyme leaves
- 4 eggs, separated
- 3/4 cup cream
- blanched asparagus, to serve
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