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Melt 30 g (1 oz) butter in a large pan, add the flour, and cook, stirring, for 1 minute. Remove from the heat, gradually blend in the milk, then bring to a boil, stirring, until thickened. Add the nutmeg, season with salt, and stir in a pinch of cayenne pepper. Cool for 10 minutes.
Prepare the soufflé dishes (see box, below).
Beat the egg yolks and add to the cooled sauce with the grated Gruyère cheese and chives.
Whisk the egg whites until they form firm but not dry peaks. Fold 1–2 tbsp of the egg whites into the cheese mixture, then fold in the remaining egg whites.
Pour the mixture into the soufflé dishes. Bake the soufflés in the top half of a preheated oven at 180°C (160°C fan, Gas 4) for 30 minutes.
Once cool, remove the soufflés from the soufflé dishes and sit the correct way up in an ovenproof dish.
Pour the double cream around the soufflés, sprinkle with the Parmesan and return to the oven for 8 to 10 minutes.
Once bubbling, scatter with chives and serve at once.