Twice Baked Leek Soufflé Recipe - Great British Chefs

Ingredients

• 400g of leek, finely sliced
• 60g of butter
• 30g of plain flour
• 150g of milk, warm
• 90g of L’Etivaz cheese
• 1 pinch of cayenne pepper
• 2 egg yolks, well-beaten (whites reserved)
• 4 egg whites
• flaky sea salt, to taste
• freshly ground black pepper
• 100g of L’Etivaz cheese
• 1 tsp cornflour
• 300ml of double cream
• 1 garlic clove, crushed
• 1/2 lemon, juiced
• 1 tsp Dijon mustard
• 2 tbsp of olive oil
• 1 pinch of flaky sea salt
• 1 butter lettuce, or romaine, cut or torn into pieces