Instructions: Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.

Brush the inside of a 1.5litre souffle dish with butter and sprinkle it with grated Parmesan.

Shake out any excess cheese.

Grate the Gruyere.

Put the bay leaf in the milk bring to the boil then set aside.

Melt the butter in a medium sized heavy based saucepan and stir in the flour.

Cook for a couple of minutes stirring with a wooden spoon until the mixture turns a deep ivory colour.

Pour in the milk stirring or whisking until you have a smooth sauce.

Simmer gently stirring from time to time for about 10 minutes taking care it does not catch on the bottom of the pan.

Remove the sauce from the heat.

Separate the eggs then stir the yolks into the sauce.

Season with the mustard tarragon salt and ground black pepper.

Stir in the cheese.

You can set the mixture aside until you are ready or proceed immediately.

Beat the egg whites until thick and frothy and almost stiff.

Fold them gently but thoroughly into the cheese sauce try to incorporate them without knocking the air out.

A large metal spoon is the best tool for this

Scoop the mixture gently into the buttered soume dish and bake for about 25-30 minutes until the souflle has risen and is golden on top.

The outside should be crisp and the inside creamy and barely set.

Serve immediately before the souffle deflates too much.

Serves 4

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