Ingredients
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350ml milk
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1 bay leaf
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60 grams butter, plus extra for greasing moulds
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60 grams plain flour
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pinch ground nutmeg
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80 grams gruyre, grated
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40 grams parmesan, grated
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4 large eggs, size 7, separated, plus 1 extra egg yolk
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TOPPING
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400ml cream
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50 grams gruyre, grated
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30 grams parmesan, grated
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teaspoon cracked pepper
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TO SERVE
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1 tablespoon chopped fresh chives
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YOU WILL NEED
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4 x 250ml ramekins, generously buttered
Cut through the decadent richness of these indulgent souffls with a wee dram of Chivas Regal 12-year Blended Scotch Whisky on ice. Check out Liquorland's full range of spirit meal matches in the latest issue of dish magazine
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Preheat the oven to 180C. Place the milk and bay leaf in a small saucepan, bring to a simmer then set aside.
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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, gruyre and parmesan and mix until well incorporated. Remove from heat and set aside to cool for 10 minutes.
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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.
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Spoon the souffl batter into the ramekins and place in a baking dish. Carefully half fill the dish with hot water. Bake the souffls 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.
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Topping: Pour over the cream, sprinkle with cheeses and cracked pepper and return to the oven for 10-12 minutes, or until golden brown.
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To serve: Garnish with chives just before serving.
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