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Ingredients

• 300 ml milk
• 1 slices onions
• 1 pinches nutmeg
• 1 bay leaf
• 3 tbsp butter
• 3 tbsp plain flour
• 1 tsp wholegrain mustard
• 55 g gruyre cheese, grated
• 55 g parmesan, grated
• 3 large eggs, separated
• 200 ml double cream
• fine sea salt and freshly ground black pepper
• 2 handfuls rocket, to serve

• 1 tbsp extra virgin olive oil
• 1 large shallots, finely chopped
• 250 g plum tomatoes
• pinches brown sugar
• 2 tbsp balsamic vinegar
• squeeze lemon juice
• 2 tbsp basil
• fine sea salt and freshly ground black pepper

Description

French And Mediterannean Flavours Are A Heavenly Match In Lesley Water's Light-as-air Cheese Soufflés, Served With Hot Tomato And Basil Chutney

UK TV