1. Preheat the oven to mark 6 / 180°C and butter a mould.

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2. In a pot, melt the butter and add the flour. Mix well.

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3. As you stir constantly, add the milk and fresh cream.

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4. As you stir constantly, add the eggs yolks, one at a time.

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5. Add the grated gruyere cheese and season with salt, pepper and nutmeg. Mix well.

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6. Whip firmly the egg whites and add it gently to the mixture (mix from bottom to top).

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7. Fill the mould with the mixture, halfway to the top.

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8. Put in the oven for 30 minutes. No opening of the oven!

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9. Serve the cheese soufflé immediately, otherwise it will deflate!

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