Ingredients

• 40g/1½oz butter
• plus extra for ramekins
• 40g/1½oz plain flour
• plus extra for ramekins
• 275ml/10fl oz milk
• 175g/6oz emmental cheese
• grated
• 4 free range eggs
• separated
• 3 tbsp lemon juice
• 2 tbsp butter
• 400g/14lb¼oz spinach
• 400ml/14oz double cream
• 4 tbsp Kirsch
• salt and freshly ground black pepper

Directions

• Preheat oven to 180C/350F/Gas 4.
• Place the butter and flour into a saucepan and heat until melted.
• Add the milk and stir to combine to form a thick smooth sauce.
• Add two thirds of the emmental cheese and stir till smooth.
• When cool add the egg yolks and season with salt and freshly ground black pepper.
• Line four ramekins with butter and flour.
• Whisk the egg whites with the lemon juice till firm.
• Stir a quarter of the egg whites into the cheese béchamel.
• Carefully fold in the remaining egg white.
• Fill the ramekins two thirds full and place on a tray in the oven for 8-10 minutes.
• Allow to cool then remove from the moulds.
• Meanwhile
• heat a frying pan until hot and add the butter and spinach and cook for two minutes until wilted.
• Place the double cream and Kirsch in a saucepan and bring to a simmer.
• Season with salt and freshly ground black pepper.
• Place in the bottom of a baking dish
• top with the soufflé and spoon over the cream sauce.
• Top with the remaining grated emmental cheese.
• Place under the grill for 4-5 minutes until bubbling. Serve.