truffle souffle

Ingredients

• 1/4 liter milk
• 70 g butter
• 50 g flour
• 50 g grated parmesan cheese
• 4 eggs (separate white from yolk)
• 1 tablespoon crème fraîche
• 40 g sliced black truffles
• nutmeg
• salt, pepper

Prepare white sauce. Slowly add egg yolks, salt, pepper, sliced truffles, crème fraîche, nutmeg and grated parmesan.

Whip egg whites and add to mixture.

Place "mélange" into a buttered soufflé dish. Cook for 35 minutes in a medium heat oven.