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Parmesan souffle

0.75 h 4 raciones
Difficulty: 
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Ingredients

70 g butter
70 g white flour
1/2 l milk
50 g grated parmesan
4 eggs
Salt
Pepper
Truffle-infused oil.

 METHOD

  1. Make bechamel sauce using 50 g butter and 50 g flour; heat until a roux is achieved, then add in half a litre of hot milk. Heat for a further 20 minutes.
  2. Add 50 g grated parmesan, 2 whole eggs and a yolk to the bechamel sauce along with 2 egg whites beaten until stiff, salt, pepper and 2 drops of truffle-infused oil.
  3. Grease the moulds with butter and dust with flour, then fill them. Cook in a bain marie in a convection oven at 220ºC for 25 minutes.
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