Twice-Baked Cheddar & Gruyere Soufflé

Pre-heat the oven to 180˚c

Liberally grease the ramekins with butter. In a small pan, gently heat the milk with the onion and the nutmeg to infuse, around 10-15 minutes. Discard the onion. In a separate pan, melt the butter slowly and then add the flour, mustard and cayenne pepper. Cook over a low heat for 2-3 minutes. Use a whisk and gradually add the milk to form a thick sauce. Remove from the heat and allow to cool for 20 minutes. When cool, add in both the cheddar and Gruyere with the egg yolks, mix and season with a pinch of salt + pepper. Set aside.

In a separate large bowl, use an electric whisk to whip the egg whites to meringue stage – thick and fluffy. Fold into the cheese mix using a spatula and divide between the ramekins. Boil the kettle. Place the ramekins in a roasting dish and pour the boiling water into the dish until it’s about 2/3 of the way up the ramekins. Bake for 15 minutes. Take the ramekins out of the roasting dish and allow to cool to room temperature, before carefully tipping out on to a plate or tray. Refrigerate for at least 3-4 hours and up to 2 days.

When you’re ready to serve, sit the soufflés at room temperature for 30 minutes, then pre-heat the oven to 220˚c.

Season the double cream with salt and pepper. Place the soufflés in an oven-proof dish with a ridged edge. Cover with the cream and sprinkle over the extra Gruyere cheese. Bake for 10 minutes and serve immediately with your choice of sides.