Fondue: In a small pan bring the cream to a boil, remove from the heat, stir in the gruyere until melted and smooth. Pour into 4 shallow oven-proof dishes, about 5 inches across the base.

Souffl, s: Bring a large pan half full of water to the boil, turn the heat down to a simmer. Put the egg yolks and wine into a large heatproof bowl. Set the bowl over the gently simmering water (bain marie).

Whisk the mixture until it is stiff and leaves a trail. Remove the bowl from the pan. Whisk the egg whites until stiff and shiny. Fold the whites into the yolk mixture, season with salt and pepper. Using 2 spoons, shape the mixture into quenelles. Float 3 on the fondue of each dish. Sprinkle each quenelle with parmesan cheese. Bake in a pre-heated oven at 160 °C for 10 minutes or until the souffl, s are puffed and golden brown.

Sprinkle with snipped chives. Serve immediately with a little remaining parmesan cheese, separately if you wish.

reserved. Carlton Food Network http://www. Cfn. Co. Uk/