Ramekins with three Normandy cheeses

This comforting soufflé recipe was created by chef Régine Boidin and uses three of Normandy’s signature cheeses. It’s inspired by the menus once served at Giverny, where Impressionist painter Monet frequently entertained friends in the late 19th and early 20th centuries.

SERVES: 6 TAKES: 1 HR INGREDIENTS

300g cream cheese

2 eggs

2 tbsp plain flour pinch of nutmeg

50g camembert de normandie,

cut into small pieces

50g livarot, cut into small pieces 50g pont-l’évêque, cut into small pieces

40g butter crusty bread, to serve

METHOD

1 Heat oven to 220C, 220C fan, gas 7. Stir the cream cheese and eggs together in a mixing bowl, then add the flour and nutmeg and season to taste. Mix well, then add the camembert, livarot and pont-l’évêque.

2 Butter six ramekins and half-fill them with the cream cheese mixture.

3 Put a tiny bit of butter on top of each ramekin, then arrange them on a baking tray and put in the oven for 20 mins. Remove the ramekins from the oven and serve warm with crusty bread

Recipe taken from France: From the Source, by Carolyn Boyd (Lonely Planet Food, £19.99).