Ingredients

Method

• 60 g butter, plus extra to grease
• 60 g flour
• 2 cups milk
• 100 g mature Cheddar, grated
• 50 g Parmesan, grated
• 100 g Gruyère, grated
• 8 free-range egg yolks
• nutmeg grated, to taste
• 10 free-range egg whites

Method

Ingredients

Preheat the oven to 200°C.

Grease a bowl or four individual moulds with a little butter.

If using a large bowl, cut a strip of greaseproof paper and fold over lengthways to make a collar to cover the top edge of the mould.

Grease it, wrap around and fasten with string to secure – this will prevent the mixture from overflowing as it bakes.

In a saucepan over a medium heat, melt the butter and whisk in the flour until thick.

Remove from the heat and add the milk, whisking until smooth and thick. Return to the stove and gently simmer for 1 to 2 minutes before removing from the heat.

Add the Cheddar, Parmesan and Gruyère.

Stir to combine.

Add the egg yolks, one at a time, beating well. Add the nutmeg and pour into a bowl.

In a clean, dry stainless steel or glass bowl, beat the egg whites until they form stiff, glossy peaks.

Add a quarter of the beaten egg whites to the soufflé mixture and whisk. Add the remaining egg whites and very gently fold in until roughly combined.

Pour into the greased bowl or moulds and bake on a tray for 30 to 35 minutes or until golden, puffy and set in the middle but still with a slight wobble. Serve immediately.

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