Ingredients

• 50g (2oz) Parmesan cheese
• 75g (3oz) mature Cheddar cheese
• 115g (4oz) cauliflower florets
• 115g (4oz) broccoli florets
• salt and freshly ground black pepper
• 150ml (¼ pint) milk
• 40g (1½oz) butter
• 40g (1½oz) plain flour
• 3 large eggs, separated
• 230ml (8fl oz) single cream
• 15ml (1 tbsp) wholegrain mustard
• baby tomatoes, on the vine, to garnish

Tools

• Kitchen Machine
• Slow Speed Slicer Shredder
• Roto Food Cutter 
• Liquidiser
• Balloon Whisk

Method

1. Fit the Slow Speed Slicer Shredder with the fine shredding drum and grate the Parmesan cheese. Set aside 15ml (1 tbsp). Use the coarse drum to grate the Cheddar cheese.
2. Grease and line the bases of six 200ml (7fl oz) ramekin dishes with non-stick baking parchment. Dust the sides with the reserved Parmesan cheese. Preheat the oven to 180°C/350°F/Gas 4.
3. Place the cauliflower and broccoli florets in a saucepan pan of slightly salted boiling water and cook for 7-8 minutes, or until just tender. Drain, refresh under cold running water and drain well.
4. Place the vegetables and milk in the Liquidiser and blend to a purée. Melt the butter in a saucepan, stir in the flour and cook for 30 seconds. Remove from the heat, stir in the vegetable purée and season with salt and freshly ground black pepper. Return to the heat and bring to the boil, stirring continuously until thickened.
5. Cool slightly then stir in the egg yolks, one at a time. Stir in the Cheddar cheese and remaining Parmesan cheese until well blended. Place the egg whites in the Kenwood Bowl. Using the Whisk, at maximum speed, whisk the egg whites, until stiff, and fold into the sauce. Divide between the dishes. Place in a roasting tin and add sufficient hot water to reach halfway up the sides of the dishes. Bake for 25-30 minutes, until risen, light golden and just firm to the touch.
6. Remove from the tin and leave to cool. Using a round bladed knife, release the soufflés from the ramekins and turn out into individual gratin dishes.
7. Preheat the oven to 200°C/400°F/Gas 6. Mix the cream and mustard together; pour over the soufflés to coat. Bake for 15 minutes, until golden. Serve garnished with baby tomatoes on the vine, roasted with the soufflés, if wished.

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