1. Pre-heat the oven to 220 °C. In a pan, heat the milk, bay leaves and shallots until boiling. Remove the pan from the heat and let the contents rest for 20 mins. Grease the inside of the ovenproof ramekins. The soufflé mixture will rise quite high, so don’t overfill the ramekins.
2. Melt the butter in a pan and stir in the flour. Cook, stirring, for 1 min. Strain the rested milk mixture, and gradually whisk it into the butter and flour mixture. Cook over a low heat, stirring constantly, until the mixture thickens. Remove from the heat. Stir in mustard, salt, cayenne pepper and grated Jarlsberg® cheese. Then stir the egg yolks into the mixture. Whisk the egg whites until stiff and gently fold them into the mixture, a little at a time.
3. Divide the mixture between the greased ramekins. Sprinkle a little extra Jarlsberg® cheese on top if desired. Bake on the bottom shelf of the oven for 20-25 mins until the soufflés are golden and well risen. They should be slightly soft in the middle.
4. Slice the tomatoes and watermelon. Make the vinaigrette by whisking the juice of the lime and the orange together with the oil and mixing well. Add salt and pepper to taste.
5. Serve the soufflés immediately after they are taken out of the oven. Serve with the tomato and watermelon salad garnished with roasted hazelnuts and with the vinaigrette.