4 large eggs, size 7, separated, plus 1 extra egg yolk
50 grams gruyre, grated
30 grams parmesan, grated
teaspoon cracked pepper
1 tablespoon chopped fresh chives
YOU WILL NEED
4 x 250ml ramekins, generously buttered
Preheat the oven to 180C. Place the milk and bay leaf in a small saucepan, bring to a simmer then set aside.
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.
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.
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.
Topping: Pour over the cream, sprinkle with cheeses and cracked pepper and return to the oven for 10-12 minutes, or until golden brown.
To serve: Garnish with chives just before serving.