FOR THE SOUFFLE

1½ tbsp unsalted butter, plus more for greasing the ramekins 3-4 tbsp powdered/ finely grated ParmigianoReggiano, for dusting the ramekins

1½ tbsp plain flour 140ml milk

½ tsp Dijon mustard 2½ large egg whites, chilled

¼ tsp cream of tartar 45g mixed cheese (15g grated Gruyere, 15g grated Comte, 15g grated ParmigianoReggiano), plus more for sprinkling

1 tbsp chives, finely chopped

Salt and freshly ground black pepper Heat up your smoker grill to 200C. Grease four ramekins (8cm diameter) with softened butter. Spoon in 1tsp of grated ParmigianoReggiano into each,

rotating around so cheese sticks to every part of the buttered surface. Wipe rim of souffle dish, and transfer to the fridge.

In a large mixing bowl, whisk egg whites with cream of tartar and beat on high speed until firm, glossy peaks form. Add 1/3 of whipped egg whites at a time to the bechamel base and stir well, until whites are combined and souffle base has a looser consistency. Mix in the grated cheese and chives. Spoon the souffle batter into the prepared ramekins equally, filling them up. Sprinkle with additional grated Parmesan. Transfer souffle to preheated smoker/grill and bake until well risen and browned on top, about 12 minutes at 200C for slightly runny centre. Bake for 15 minutes at 200C for a more set centre, and 17 minutes at 190C for fully cooked centre. Once baked, serve with the cheese sauce.