Parmesan Soufflé

Ingredients

• 200 ml milk
• 100 g Soft Butter
• 50 g flour
• 5 egg whites
• 4 yolks
• 100 g freshly grated Parmesan
• butter (for the ramekins)
• flour (for the ramekins)
• Salt
• 1 Shallot
• 100 g fresh morels
• 2 tbsp red wine
• 1 tbsp balsamic vinegar
• 200 ml whipping cream
• ground pepper
• 2 chicory heads
• powdered sugar (for dusting)
• chives (for garnish)

Instructions

1. 1.

   Bring milk to a boil. Mix half the butter with flour. Whisk the flour‑butter mixture into the boiling milk, stirring constantly for about 2 minutes until it thickens. Beat in one egg white, then add the yolks and remove from heat. Stir in parmesan and strain through a sieve.

2. 2.

   Butter four 150 ml ramekins and dust them with flour. Fill a pot two finger widths with boiling water. Whisk remaining egg whites with a pinch of salt to stiff peaks and fold into the parmesan mixture. Pour into ramekins, place them in the water bath, and bake at 220°C (gas: level 4‑5, no convection) for 15–20 minutes.

3. 3.

   Heat 20 g butter. Peel and dice the shallot. Sauté the shallot in butter. Add morels and cook for 5 minutes until tender. Add red wine and vinegar, briefly toss the morels, then strain out the liquid and reserve it for serving. Pour cream over the morels and reduce to a creamy sauce, seasoning with salt and pepper.

4. 4.

   Clean chicory, halve it, and separate the leaves. Heat remaining butter, place chicory leaves in it, dust lightly with powdered sugar, and briefly swirl them in the butter.

5. 5.

   Remove soufflés from ramekins and plate. Arrange chicory leaves, morel sauce, and red wine jus alongside. Garnish with chives and serve.