Spinach Comté twice baked soufflés
Ingredients
- 130 g fresh spinach (washed,drained and shredded finely)
- 400 ml milk
- 55 g unsalted butter
- 55 g plain flour
- Salt and freshly ground black pepper
- 1 ⁄4 teaspoon freshly grated nutmeg
- 70 g Comté (grated (a 12-month aged Comté would be lovely))
- 4 free range eggs (separated)
- Butter for greasing
- 70 g grated Comté
- 400 ml double cream
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