Soufflé d'Écrevisses à la Florentine (Crayfish Soufflé Florentine)

Ingredients

• Soufflé au Parmesan mixture
• crayfish cream
• truffle slices
• crayfish tails
• butter

Instructions

1. Prepare a Soufflé au Parmesan mixture.
2. At the moment of mixing in the whites, add 4 spoonfuls of crayfish cream per litre of mixture.
3. Fill a buttered timbale in layers, alternating each layer of mixture with a bed of truffle slices and crayfish tails.
4. Cook like an ordinary Soufflé.