Gruyère Cheese Soufflés

Cut through the decadent richness of these indulgent soufflés with a wee dram of Chivas Regal 12-year Blended Scotch Whisky on ice.

350ml milk

1 bay leaf

60 grams butter, plus extra for greasing moulds

60 grams plain flour

pinch ground nutmeg

80 grams gruyère, grated

40 grams parmesan, grated

4 large eggs, size 7, separated, plus 1 extra egg yolk

TOPPING

400ml cream

50 grams gruyère, grated

30 grams parmesan, grated

¼ teaspoon cracked pepper

TO SERVE

1 tablespoon chopped fresh chives

You will need 4 x 250ml ramekins, generously buttered.

Preheat the oven to 180°C.

Place the milk and bay leaf in a small saucepan, bring to a simmer then set aside.

Melt the butter in a large saucepan, add the flour, stir to combine and cook for 3 minutes. Gradually add the milk until a smooth, thick paste forms. Add the nutmeg, gruyère and parmesan and mix until well incorporated. Remove from heat and set aside to cool for 10 minutes.

Once cool, stir through the 5 egg yolks.

Beat the egg whites until soft peaks form. Take a large spoonful of whites and add to the saucepan. Once incorporated, fold in the remaining whites.

Spoon the soufflé batter into the ramekins and place in a baking dish. Carefully half fill the dish with hot water. Bake the soufflés for 20 minutes, or until puffed up and golden. Set aside to cool for 5-10 minutes then turn out into small cast iron pans or one large baking dish.

TOPPING: Pour over the cream, sprinkle with cheeses and cracked pepper and return to the oven for 10-12 minutes, or until golden brown.

TO SERVE: Garnish with chives just before serving. SERVES 4