Cut through the decadent richness of these indulgent soufflés with a wee dram of Scotch Whisky on ice.
Serves: 4
INGREDIENTS
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
Topping
400ml cream
50 grams gruyère, grated
30 grams parmesan, grated
¼ teaspoon cracked pepper
To serve
1 tablespoon chopped fresh chives
You will need...
4 x 250ml ramekins, generously buttered.
METHOD
Preheat the oven to 180°C.
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, gruyère 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 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.
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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!