Roasted Garlic Soufflé

Preheat the oven to 190°C (375°F). Generously butter the inside of the soufflé dish, then coat with grated parmesan cheese, tapping out the excess. This helps the soufflé climb the sides.

Place the peeled garlic cloves and 300ml milk in a small saucepan. Simmer gently over low heat until the garlic is very tender and can be easily crushed with a fork. Watch carefully to prevent the milk from boiling over.

Strain the garlic, reserving the cooking milk. Measure the milk; if you have less than 250ml, add fresh milk to reach 250ml. Puree the cooked garlic cloves until smooth.

In the saucepan, melt the 45g butter over medium heat. Whisk in the flour and cook for 1-2 minutes to cook out the raw flour taste, but do not let it brown. Gradually whisk in the reserved 250ml garlic milk. Bring to a boil while whisking constantly until thickened into a smooth béchamel.

Remove the sauce from heat. Whisk in the garlic puree, salt, cayenne, and thyme. Let cool for 2 minutes, then beat in the egg yolks one at a time. Stir in the grated Gruyère.

In a clean bowl using a mixer, beat the egg whites with the cream of tartar until they hold stiff, glossy peaks. Do not overbeat until dry.

Stir one-third of the egg whites into the garlic base to lighten the mixture. Then, gently fold in the remaining egg whites using a spatula, being careful not to deflate the batter. Keep folding until no large white streaks remain.

Pour the mixture into the prepared dish. Run your thumb around the inside rim of the dish to create a 'top hat' effect, which helps it rise evenly. Bake for 25-30 minutes until puffed, golden brown, and slightly wobbly in the center.

Serve immediately. The soufflé will begin to deflate within minutes of leaving the oven.