spring onion soufflé

SERVES 8 5 tablespoons (30g) freshly grated Parmesan cheese 1¼ cups (300ml) milk 8 spring onions, white and pale-green parts only,

halved lengthwise 3 tablespoons unsalted butter, plus more for the mould ¼ cup (30g) plain flour ½ teaspoon sea salt flakes ½ teaspoon freshly ground black pepper 4 large egg yolks ¾ cup (85g) coarsely grated Comté or Gruyère cheese Pinch of freshly grated nutmeg 1 teaspoon mustard powder (optional) 7 large egg whites

1 Set a rack in the middle of the oven and preheat the oven to 220°C (200°C fan). Butter the inside of a 6-cup (1.4L) soufflé mould or 8 individual 1-cup (240ml) ramekins. Sprinkle the inside of the moulds with some of the Parmesan, reserving any excess. Set aside.

2 In a saucepan, combine the milk and spring onions. Place over medium heat and bring to just under the boil. Remove from heat and steep for about 15 minutes to infuse the spring onion into the milk. When ready to prepare the soufflé, bring the milk back to just under the boil, then strain out and discard the garlic.

3 In a medium saucepan, melt the butter over medium heat. Add the flour and stir briskly with a wooden spoon until the butter and flour come together, being careful not to let the mixture brown, about 1 minute. Add the hot milk, all at once, and whisk to blend well. Add the salt and pepper, whisking continuously, until the béchamel becomes thick, about 1—2 minutes. Remove from the heat and add the egg yolks, one at a time, until incorporated. Add the Comté cheese, nutmeg and mustard powder (if using) and stir until fully combined. Transfer the soufflé base to a large bowl and allow to cool slightly.

4 In a large, very clean and preferably copper bowl, use a large balloon whisk to beat the egg whites until firm peaks form. Stir a large spoonful of the whipped egg whites into the base to begin loosening it. Using a silicone spatula, gently fold in the remaining egg whites, working quickly to keep the base light and airy.

5 Pour the finished mixture into the prepared mould(s), filling just below the top rim. Sprinkle the top with the remaining Parmesan. Bake on the middle rack of the oven until the top is golden brown and lifted about 5cm over the edge of the mould, 25—30 minutes (15—18 minutes for ramekins). Do not be tempted to open the oven during baking or the soufflé will fall. Serve immediately.