Small Soufflés à la Suissesse

Ingredients

• 150 grams flour
• 4 deciliters boiled milk
• 60 grams grated Parmesan cheese
• 30 grams butter
• 4 whole egg yolks
• 3 whole egg whites, beaten to stiff peaks
• salt, pepper, and nutmeg
• 12 minutes before service raw cream

Instructions

1. Prepare the soufflé base following the method for Petits Soufflés à la Parmesane, but using one fewer egg white. Mix the flour with the boiled milk, season with salt, pepper, and nutmeg, and bring to a boil while stirring. Away from the heat, add the grated Parmesan, butter, egg yolks, and the stiffly beaten egg whites.
2. Shape the mixture in mounds (like small choux) in buttered tartlet molds. Arrange these molds in a sauté pan with a little hot water in the bottom, and poach in a gentle oven for 15 minutes without allowing any boiling.
3. Unmold the soufflés and arrange them on a shallow buttered dish sprinkled with Parmesan. Sprinkle the surface of the soufflés as well. Twelve minutes before serving, pour raw cream into the dish in sufficient quantity to reach mid-height of the soufflés.
4. Place in a gentle oven. When the soufflés have taken on color, they should have absorbed all the cream.