Ingredients

• melted butter
• for greasing
• 4 tbsp finely grated parmesan cheese
• 300ml/10fl oz milk
• 1 bay leaf
• 50g/2 oz butter
• 50g/2 oz plain flour
• 5 free-range eggs
• separated
• 1 tsp Dijon mustard
• 2 tbsp chopped fresh tarragon leaves
• 100g/3½oz Gruyère cheese
• grated

Directions

• Preheat the oven to 200C/390F/Gas 6.
• Brush the inside of a large soufflé dish with the melted butter and dust with the grated parmesan
• shaking out any excess cheese.
• Bring the milk to the boil in a saucepan with the bay leaf
• then remove from the heat and set aside.
• Melt the butter in a heavy-based saucepan and stir in the flour. Cook for 2-3 minutes
• until the mixture turns a deep ivory colour and thickens. Pour in the warm milk
• stirring or whisking until you have a smooth sauce that is free of lumps. Simmer gently
• stirring from time to time
• for about ten minutes.
• Remove the sauce from the heat and remove the bay leaf. Whisk in the egg yolks
• one at a time
• and stir in the mustard and tarragon leaves. Season with salt and freshly ground black pepper. Gently stir in the Gruyère
• until melted and well combined.
• Beat the egg whites until soft peaks form when the whisk is removed from the bowl. Gently fold the egg whites into the cheese sauce with a large metal spoon
• until just combined.
• Gently spoon the mixture into the buttered soufflé dish and bake in the oven for 25-30 minutes
• until the soufflé has risen and is golden-brown on top.
• Remove from the oven and serve immediately.