• 350ml milk
  • 1 bay leaf
  • 60 grams butter, plus extra for greasing moulds
  • 60 grams plain flour
  • pinch ground nutmeg
  • 80 grams gruyère, grated
  • 40 grams parmesan, grated
  • 4 large eggs, size 7, separated, plus 1 extra egg yolk
  • 400ml cream
  • 50 grams gruyère, grated
  • 30 grams parmesan, grated
  • ¼ teaspoon cracked pepper
  • 1 tablespoon chopped fresh chives
  • 4 x 250ml ramekins, generously buttered

Cut through the decadent richness of these indulgent soufflés 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

  1. Preheat the oven to 180°C. Place the milk and bay leaf in a small saucepan, bring to a simmer then set aside.
  2. 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, gruyère and parmesan and mix until well incorporated. Remove from heat and set aside to cool for 10 minutes.
  3. 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.
  4. Spoon the soufflé batter into the ramekins and place in a baking dish. Carefully half fill the dish with hot water. Bake the soufflés 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.
  5. Topping: Pour over the cream, sprinkle with cheeses and cracked pepper and return to the oven for 10-12 minutes, or until golden brown.
  6. To serve: Garnish with chives just before serving.

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