How to make a light Parmesan Souffle

INGREDIENTS: Yield 8 servings

●       L 1 whipping cream

●       Gm 100 corn starch

●       Gm 300 grated parmesan cheese or grana Padano

●       N 6 whole eggs

●       A pinch of grated nutmeg

●       Salt and fresh ground black pepper

●       No stick sprays

●       GM 100 tomatoes fondue

●       Basil oil and microgreens for garnish 

METHOD:

1.      In a small size sauce pot add the cream and bring to a boil

2.      Mix the corn starch with a little of milk and add to the cream

3.      Cook for 5 min stirring continually

4.      Remove from the fire and cool down

5.      Add the parmesan cheese and the eggs

6.      Mix well and make sure that the mixture has not lumps

7.      In case of lots or big lumps, the mixture needs to be passed through a sieve with fine mesh

8.      Ones passed through the sieve adjusts the taste with salt, pepper and nutmeg

9.      Spray the souffle sized molds with no stick butter

10.   Transfer the cheese mixture in a piping bag

11.   Fill the molds with the cheese mixture. About 75% of their capacity

12.   Cook bain maire for 45 minutes at 400F

13.   The top of the souffle should be golden brown as per the picture above

14.   For plating

15.   Place the warm tomato fondue in the plate, add the warm cheese souffle and garnish with basil oil and micro greens

16.   Serve immediately