INGREDIENTS (Makes 4):

20g butter
20g all purpose flour
200g Gruyère cheese, grated
40g parmesan, grated
250ml cold milk
5 egg yolks, beaten
8 egg whites
Salt
Pepper
Pinch of nutmeg, grated
Softened butter to grease ramekins

METHOD:

1) Preheat the oven to 200C. Butter a soufflé ramekin around 10cm in diameter and coat it with flour.

2) In a saucepan mix together the butter and flour to form a paste, or a roux. Gradually add the cold milk, stirring until your mixture is smooth. Bring to the boil stirring continually. Cook further for two minutes, then pour the mixture into a bowl and whisk in the egg yolks.

3) In a separate dry and clean bowl whisk the egg whisks until they form soft peaks. Add a pinch of salt. Using a whisk mix a third of the egg whites into the soufflé mixture and then gently fold in the remaining egg whites and both the grated parmesan and Gruyère cheeses. Add the salt, pepper and nutmeg.

4) Spoon the mixture into 4 ramekins and smooth out the surface with a palette knife. Gently run your thumb around the edge of the inside of each ramekin which will help the soufflés to rise upwards.

5) Place the ramekins in a deep ovenproof dish lined with greaseproof paper and pour in enough warm water to come halfway up the sides. Bake the soufflés for 6 – 7 minutes until they have risen upwards and are golden. Serve immediately!