Raymond Blanc make his classic cheese souffle on Best Bakes Ever with Jane Asher.

The ingredients are: 20 g unsalted butter,softened, 20 g dried, fine breadcrumbs, 50 g unsalted butter, 50 g plain flour, 450 ml whole milk, warmed, 160 g Comté cheese, rated, 1 tsp Dijon mustard, 3 medium egg yolks, 2 pinches of sea salt, or to taste, 2 pinches of white pepper, or to taste, 7 medium egg whites, 14 drops of lemon juice, 20 g Comté cheese, finely rated, 150 ml double cream, 70 g Comté cheese, rated, 4 turns of freshly ground white pepper and 1 tbsp kirsch (optional).