Twice Baked Red Storm Soufflés

METHOD

Bring the milk to the boil with the onion, cloves, bay leaf and the nutmeg.
Make a Roux with the butter and flour.
Gradually add the milk to the roux to form a thick white sauce, make sure you cook out the flour.
Take the sauce from the heat and stir in the cheese, chives and the egg yolks.
Whip up the egg white and fold into the soufflé mix in three stages so as to not knock out the air.
Pour the Mixture into buttered Ramekins lined with grated Parmesan.
Bake in a Bain Marie at 150 for approx 20mins.
When cooled turn out and store on Baking Parchment.

To Serve
Serve straight away with a salad of your choice. If eating later re-heat in the oven for 10 minutes.