Method

Makes 3

1. Preheat oven 160 degrees celsius fan forced. Brush three, 1-cup capacity moulds with melted butter and dust with flour.

2. Melt 1 tsp of the butter in a saucepan over medium heat. Add shallots and thyme and cook 4 minutes until soft and translucent, set aside to cool.

3. Melt remaining 35g butter in a saucepan over medium heat. Add flour and cook, whisking for 1-2 minutes. Remove from the heat, add 250ml of the milk a little at a time, whisking constantly until smooth. Return to the heat and cook stirring with wooden spoon until smooth, adding more milk if sauce is too thick. Add the cheese and stir until melted. Remove from the heat.

4. Combine shallot mixture and 1 egg yolk in a small processor and process until smooth, stir into the cheese sauce with the remaining egg yolk, salt and pepper and nutmeg.

5. Whisk egg whites and pinch salt together until soft peaks form. Fold one-third into the cheese mixture to loosen it then carefully fold in the remaining two-thirds. Spoon filling into the moulds until two-thirds full, tap on the bench to remove any air bubbles. Place into a roasting pan and pour in enough boiling water to come halfway up sides of the moulds. Bake uncovered for 20-25 minutes until set. Remove souffles from the water bath and refrigerate until cold.

6. Preheat oven 180 degrees celsius fan forced.  Turn souffles out onto a tray lined with a sheet baking paper. Top each with extra gruyere cheese and bake 5-7 minutes until golden.

7. Meanwhile, to make the cheese sauce, combine milk and cheese in a saucepan over medium-low heat, heat 3-4 minutes, stirring often until cheese is melted and sauce smooth.

8. To make the hazelnut salad, whisk mustard and vinegar together in a bowl until combined. Add oil, whisking constantly until dressing is emulsified. Combine the cres and parsley leaves in a bowl, add the hazelnuts and spoon over a little dressing, toss to coat.

9. Place the souffle onto a warm plate, spoon over a little warm cheese sauce and top with hazelnut salad.