Soufflé Suissesse - Stir it up Magazine

Ingredients

• g softened unsalted butter
• g plain flour
• g unsalted butter
• 1 pint milk
• 2 medium eggs, separated
• pinch of cayenne pepper
• pinch of ground nutmeg
• pinch of salt
• 1 pint double cream
• g grated Isle of Mull or mature cheddar PLUS 300g grated cheddar to sprinkle of top of the soufflés
• g finely grated Parmesan cheese
• salt and ground white pepper
• pinch of cayenne
• g blanched spinach leaves
• 1 large/2 small leeks, split lengthways, washed, drained, chopped and blanched
• g wild mushrooms, chopped