Preheat the oven to 200 °C. Butter a 1 litre souffl, dish then tip in 1tbsp of the parmesan cheese and coat the sides and base.

Melt 30g butter in a small heavy-based saucepan, stir in the flour and cook over a moderate heat, stirring for 2 minutes. Gradually add the milk, stirring constantly. Bring to the boil then reduce the heat and allow the sauce to simmer for 5 minutes. Stir in the gruyere and remaining parmesan and then the egg yolks, one by one. Taste for seasoning. Transfer to a large mixing bowl.

Whisk the egg whites until creamy and firm. Tip half on top of the cheese sauce and, using a metal spoon, lift and fold the whites through the mixture. Continue with the remaining egg whites. The souffl, mixture should look spongy and frothy. Transfer the mixture to a prepared dish and run your thumb round the edge of the souffl, mixture. It will rise within the flattened edge.

Place the souffl, in the oven and do not disturb for 25 minutes. Open the door gently and have a peep - the centre should be well risen and browned. Touch gently: the souffl, should yield but not feel liquid.

Remove from the oven and take it straight to the table.

reserved. Carlton Food Network http://www. Cfn. Co. Uk/