Instructions: Preheat the oven to 200C/400F/gas6.

Cook the pasta in boiling salted water, refresh and dry. Wipe the mushrooms and dice. Heat 20g of butter and add the diced mushrooms, cook gently for 2 minutes. Add the sieved flour and stir well. Cook out for 1 minute. Warm the milk and add to the mushrooms and flour mix and cook gently for a further 3 minutes.

Remove the pan from the heat and stir in the egg yolk and the parsley and then finally add the Gruyere cheese. Grease the inside of individual souffle dishes approximately 4 inches by 21/4 inches deep. Beat the egg whites with a pinch of salt until firm but not too stiff. Using a balloon whisk carefully fold two thirds into the souffle mix then fold in the rest of the egg white with a wooden spoon.

Place a spoon of pasta in the base of the souffle dish then top with the souffle mixture until it is two thirds full. Smooth the surface of the souffles with a palette knife and place them into a bain marie.

Sprinkle with parmesan cheese and bake for around 11-12 minutes.

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