Twice Baked Edam Soufflés

method:

• Preheat the oven to 180C/350F/Gas 4. Butter six ramekin dishes. Heat 15g of the butter in a small saucepan and cook the courgettes for 3-4 minutes, then drain on kitchen paper. Melt remaining butter in a saucepan and stir in the flour. Gradually stir in the milk and whisking continuously, bring to the boil to form a smooth thick sauce. Allow to cool.
• Whisk the egg whites until stiff. Then add the egg yolk, courgettes, red peppers to the sauce. Season well and stir in three quarters of the cheese. Gently fold in the egg whites. Spoon the mixture into the ramekins, then place them into a roasting tin. Fill the tin with warm water to come halfway up the sides of the ramekins. Place in the oven and cook for 18-20 minutes until risen and set. Cool.
• When you are ready to serve, preheat the oven to 200C/400F/Gas 6. Run a knife around the edge of the soufflés, remove them from the ramekins and place brown side up in a baking dish. Pour over the cream and top each with the remaining cheese. Return to the oven for 10 minutes until golden. Serve with seasonal salad leaves.