SOUFFLES D'ALENCON
25ml flour, 140ml milk, 1 egg yolk, 1egg white +115ml,30ml grated gruyere or parmesan, salt, pepper, nutmeg, butter.
Oven: 190C/Gas 5
Serves: 2
Source: PKU
METHOD
Butter 2 ramekins, chill. Make a bouillie: flour in pan, add milk stirring to smooth paste, season. Cook few mins till smooth and thick, cool. Add yolk. Whisk whites, fold into bouillie alternating with cheese. Fill ramekins 3/4 full, bake in a bain-marie 12/15 mins, till risen. Maybe held at this point. 20 mins before serving, butter ovenproof dish, unmould souffles upside down into dish. Pour over boiling mix of 120ml cream infused with tarragon, return to oven, bake 10/12 mins, will swell & absorb sauce. Serve immediately.