Classic Parmesan and Gruyère Cheese Soufflé

Guests are always wildly impressed by a well risen soufflé and, believe me, it’s not rocket science so don’t imagine for one moment that you can’t do it.

A soufflé is simply a well flavoured sauce enriched with egg yolks and lightened with stiffly beaten egg. Soufflés are much more good humoured than you think and can even be frozen when they are ready for the oven. The French do infinite variations on the theme, both sweet and savoury. I love to make this recipe with some of the best farmhouse cheese — eg, Desmond or Gabriel or a mature Coolea.

Serves 8-10