Easy cheese souffle

Easy cheese souffle
serves 4

50g butter, plus extra for greasing
25g parmesan, freshly grated
40g plain flour
300ml hot milk
4 large barn eggs, separated
75g gruyere, grated

Preheat the oven to 200c/gas 6. Grease a 2 pint souffle dish then sprinkle the inside evenly with 1 tbsp of the parmesan. Melt the butter in a saucepan and stir in the flour. Gradually stir in the hot milk to make a smooth sauce. Simmer for 3 minutes.

Beat the egg yolks, gruyere and all but 1 tbsp of the parmesan into the sauce and season. Whisk egg whites until stiff and gently fold in.

Turn the souffle mixture into the dish, place it in a baking sheet and sprinkle over the remaining parmesan. Bake for 30-35 mins until golden.