Ingredients

• 50g / 1¾oz butter, plus extra for greasing
• 25g / 1oz Parmesan, freshly grated
• 40g / 1½oz plain flour
• 300ml / ½ pint milk, hot
• large pinch nutmeg
• large pinch chilli powder
• 4 eggs, separated
• 85g / 3oz Gruyère, grated
•   salt and pepper

Method

1. Preheat the oven to 200C/400F/Gas 6. Generously butter a 1.25 litre soufflé dish or four individual 300ml dishes, then sprinkle with one tablespoon of the Parmesan. Tap around the dish so that the cheese covers the inside evenly.
2. Melt the butter in a large pan, add the flour and cook for 1 minute, stirring all the time. Gradually blend in the milk, stirring constantly until the sauce is thickened and smooth. Simmer for about 3 minutes, stirring occasionally.
3. Cool the sauce briefly, then stir in the nutmeg, chilli, egg yolks, Gruyère and all but one tablespoon of the Parmesan. Add salt and pepper to taste; mix well.
4. In a clean, dry bowl, whisk the egg whites until stiff and dry. Fold a quarter of the egg whites into the sauce, then fold in the remainder, cutting through the mixture and turning it over with a large metal spoon until the egg white is evenly mixed throughout the sauce.
5. Turn the soufflé mixture into the prepared dish and place the dish on to a baking sheet. Sprinkle with the reserved Parmesan. Bake for 30-35 minutes for the large soufflé, or 25-30 minutes for the smaller, individual ones, until well risen and golden brown. Serve immediately.

Notes