Gruyère and Bacon Soufflé recipe - Great British Chefs

Ingredients

• 500ml of milk
• 2 sprigs of fresh thyme
• 1 bay leaf
• 1 pinch of ground nutmeg
• 1 tbsp of olive oil
• 65g of butter, plus extra for greasing
• 55g of plain flour
• 1 pinch of English mustard powder
• 5 free-range eggs, separated
• salt
• black pepper, freshly ground
• 2 tbsp of fresh chives, chopped
• 110g of Gruyère, very finely grated
• 300ml of double cream
• 150g of heavily cured bacon, finely chopped
• 6 slices of streaky bacon, very thin