Cheese And Herb Soufflé

1. 1

   Preheat oven to 400u00b0F. Grease 6 - 8.5 oz ramekins with 1 tbsp butter then coat with grated Parmesan. Place on a baking tray.

2. 2

   Melt remaining butter. Add flour and cook, stirring, until fragrant. Gradually whisk in milk. Cook, whisking continually, until mixture boils and thickens. Transfer to a bowl. Whisk in egg yolks, taleggio and herbs. Season. Whip egg whites to soft peaks then fold into cheese mixture. Distribute between prepared ramekins and bake for 2 mins, or until puffed and browned. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.