Parmesan and truffle double-baked soufflé

Begin by preparing the soufflé mixture. Melt the butter in a large pan, then stir in the flour and allow it to cook out in the butter

In a separate pan, heat the milk until warmed through and slowly pour into the butter mixture, whisking all the time until fully incorporated in a smooth sauce

Remove the pan from the heat and stir in the grated Parmesan until melted through. Mix through the Dijon mustard, chopped garlic and Esplette pepper, then season to taste with salt and pepper and allow to cool

Preheat the oven to 160°C/gas mark 3

Line 10 soufflé moulds or ramekins with a layer of melted butter then dust with grated Parmesan to coat

In a clean bowl, whisk the egg whites until they reach stiff peaks. Mix the egg yolks into the butter mixture until combined, then gently fold in the whisked egg whites

Pour the soufflé mixture into the moulds, leaving a 1cm gap from the top rim. Bake in the oven for 12–15 minutes, then remove and leave to cool

For the leek fondue, prepare the leeks by trimming the ends and slicing them into quarters lengthways. Slice each quarter into 1cm slices, then rinse with cold water in a colander

Add the leeks to a pan with the oil, seasoning generously with salt and pepper. Sweat gently until softened and the water has cooked out, then stir in the cream and continue to cook until thickened

Preheat the oven to 170°C/gas mark 4

Divide the leek fondue between ten ovenproof serving dishes and sprinkle over a little grated Parmesan. Turn out the soufflés and place one in the centre of each dish, then mix together the milk and cream pour evenly over the top

Cook the dishes in the oven for 15 minutes until golden, garnishing with slices of black truffle. Serve immediately