Soufflé au Fromage (Gruyère Cheese Soufflé)

• 40 g Unsalted butter
• 40 g Plain flour
• 300 ml Whole milk
• 1 tsp Fine sea salt
• ½ tsp White pepper
• ¼ tsp Ground nutmeg
• 1 tsp Dijon mustard
• 140 g Gruyère cheese
• 5 Egg

1. Heat the oven to 200°C (390°F) and place a baking dish in the middle. Generously butter a 1 litre soufflé dish with some of the unsalted butter, then set it in the fridge to firm up while you make the base.
2. Melt the remaining unsalted butter in a saucepan over medium heat. Add the plain flour and whisk for 1 to 2 minutes until it smells biscuity but has not coloured.
3. Gradually whisk in the whole milk until smooth, then cook, whisking, for 3 to 5 minutes until very thick and glossy. Take off the heat and season with fine sea salt, white pepper and ground nutmeg, then whisk in the Dijon mustard.
4. Grate the Gruyère cheese. Separate the eggs, putting the yolks into the warm sauce and the whites into a clean mixing bowl, then whisk the yolks in one at a time until smooth.
5. Stir most of the Gruyère into the base, reserving a small handful for the top. Let the mixture cool for 3 to 4 minutes so it is warm rather than hot.
6. Whisk the egg whites with a hand mixer to stiff peaks. Fold one third into the cheese base to loosen it, then gently fold in the rest until no large streaks remain.
7. Spoon the mixture into the prepared soufflé dish and level the top, then sprinkle over the reserved Gruyère. Bake for 18 to 22 minutes until well risen, lightly golden, and the centre still has a slight wobble; do not open the oven during baking.
8. Serve immediately while puffed. The soufflé should be airy and set at the edges, with a creamy centre.

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