Comté Cheese Soufflé - James Martin Chef

Ingredients

• 20g unsalted butter, softened
• 20g dried, fine breadcrumbs
• 50g unsalted butter
• 50g plain flour
• 450ml whole milk, warmed
• 160g young Comté cheese, grated
• 1 tbsp Dijon mustard
• 3 organic/free-range medium
• egg yolks
• 2 pinches of sea salt, or to taste
• 2 pinches of white pepper, or to taste
• 7 organic/free-range medium egg whites
• 14 drops of lemon juice
• 20g young Comté cheese, finely grated
• 150ml double cream
• 70g young Comté cheese, grated
• 4 turns of freshly ground white pepper
• 1 tbsp kirsch (optional)