- 75ml/2½fl oz milk
- 2 tsp cornflour
- 30g/1oz butter
- 85g/3oz Port Salut cheese, chopped
- 2 free-range eggs, separated
- 1 tbsp olive oil
- ¼ onion, finely chopped
- 1 garlic clove, finely chopped
- 50g/2oz spinach, chopped
- salt and freshly ground black pepper
- melted butter, for greasing
- Preheat the oven to 200C/400F/Gas 6. Place a baking sheet into the oven.
- Place the milk, cornflour and butter into a small saucepan and whisk together over a gentle heat. Add two-thirds of the Port Salut and whisk until melted. Remove from the heat and allow to cool slightly, then whisk in the egg yolks.
- In a separate saucepan, heat the olive oil and sauté the onion for 3-4 minutes. Add the garlic and cook for one minute. Add the spinach and cook for a further minute. Season well with salt and freshly ground black pepper, then pour into a food processor and blend until almost smooth. Add the spinach mixture to the cheese mixture and stir gently.
- In a large clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Gently fold the whisked egg whites into the spinach mixture.
- Brush two ramekins with melted butter and spoon in the spinach and cheese mixture. Slice the remaining Port Salut and place on top of the soufflés.
- Place the ramekins onto the preheated baking sheet, transfer to the oven and bake for ten minutes, or until risen and golden-brown on top. Serve immediately in the ramekins.