Twice baked egg white soufflé with truffle
Ingredients
- 50 grams grated Parmesan for the ramekins
- 50 grams melted butter for the ramekins.
- 150 ml milk
- 30 gram unsalted butter for the roux.
- 30 grams plain flour for the roux.
- 125 grams rich, best quality grated cheddar cheese
- 1 tsp English mustard
- 7 or 270 grams Egg whites
- 1 tsp cream of tartar
- Salt and pepper.
- 100 grams cheddar
- 250 ml fresh cream
- Shaved black truffle or truffle salt.
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