Parmesan soufflé with truffle oil
Prep time: 35 minServes: 4
Pairs with
An airy soufflé with truffle demands an elegant sparkling wine that matches in luxury.
Ingredients
- 50 g butter
- 50 g plain flour
- 300 ml milk
- 150 g grated Parmesan
- 4 eggs (separated)
- 1 tsp truffle oil
- Salt and white pepper
- Nutmeg
Method
- 1Preheat oven to 200°C. Melt butter, stir in flour, whisk in milk to form a thick béchamel. Stir in Parmesan, egg yolks, truffle oil, and seasoning. Whisk egg whites to stiff peaks, fold in gently. Divide into buttered ramekins. Bake 12–15 min — serve immediately.