recipe and photo from here

I am one of Raymond Blanc's biggest fans, I love his cooking programs and I have many of his cooking books, which I use over and over again.
This weeks recipe, comes from the great man himself and I hope that you enjoy it as much as we do.

Raymond Blanc's Comté Cheese Soufflé
Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes

You will need:
For lining the soufflé dish
20g unsalted butter,softened
20g dried, fine breadcrumbs

For the soufflé base:
50g unsalted butter
50g plain flour
450ml whole milk, warmed
160g Comté cheese, grated
1 tsp Dijon mustard
3 medium egg yolks
2 pinches of sea salt, or to taste
2 pinches of white pepper, or to taste

For the soufflé mix: 7 medium egg whites
14 drops of lemon juice

To finish the soufflé:
20g Comté cheese, finely grated
For the sauce:
150ml double cream
70g Comté cheese, grated
4 turns of freshly ground white pepper
1 tbsp kirsch (optional)
Method:
1.Using a pastry brush, grease the dish with a thin, even layer of softened butter, then coat with the breadcrumbs, shaking out the excess; put the dish to one side.
2. Preheat the oven to 180°C/gas mark 4 and place a baking tray on the middle shelf to heat up. To prepare the soufflé base in a small saucepan over a medium heat, melt the butter. Add the flour, whisk until smooth and cook to a nutty blond roux.
3. Lower the heat, then gradually add the warm milk, little by little, whisking to keep the consistency smoo...