Gruyère and bacon soufflé

Ingredients

Dairy

  • 500ml of milk
  • 65g of butter, plus extra for greasing
  • 5 free-range eggs, separated
  • 300ml of double cream

Salad & Fresh Herbs

  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 2 tbsp of fresh chives, chopped

Spices & Dried Herbs

  • 1 pinch of ground nutmeg

Oils & Vinegars

  • 1 tbsp of olive oil

Store Cupboard

  • 55g of plain flour
  • 1 pinch of English mustard powder
  • salt
  • black pepper, freshly ground

Cheese

  • 110g of Gruyère, very finely grated

Fresh Meat

  • 150g of heavily cured bacon, finely chopped
  • 6 slices of streaky bacon, very thin