Directions

1. Preheat the oven to 180°C fan forced (356°F).
2. Melt butter in a saucepan over medium-high heat, add flour and stir continuously for 2-3 minutes, until starting to darken in colour.
3. Gradually whisk in milk, stirring continuously until smooth and starts to thicken, about 3 minutes.
4. Stir in 60g Gruyère, mustard powder and some nutmeg to taste.
5. Remove from heat and allow to cool for a few minutes.
6. Whisk in egg yolks until smooth and combined, season to taste.
7. Beat egg whites and a pinch of salt with a whisk or electric beaters, until firm peaks form. Fold one-third of eggwhite into cheese mixture.
8. Fold cheese mixture through remaining eggwhite until just combined.
9. Butter and flour 4 x 200ml capacity ramekins.
10. Divide mixture between ramekins and smooth tops.
11. Place ramekins in a deep roasting pan and pour in enough boiling water to come halfway up sides.
12. Bake for 25 minutes, until soufflés are puffed and golden.
13. Cool in ramekins for 10 minutes, then run a small knife around the sides and turn out onto a large tray lined with baking paper (souffles can be covered and refrigerated for 2 days at this point).
14. Transfer soufflés to ovenproof shallow bowls or gratin dishes.
15. Pour over cream, then scatter with remaining Gruyère.
16. Bake for 20-25 minutes*, until risen and golden. Serve immediately garnished with chervil.