Soufflé de Chicorée (Chicory Soufflé)

Ingredients

• 250 grammes braised chicorée
• 3 egg yolks
• 60 grammes grated Parmesan
• 3 egg whites
• butter
• grated Parmesan

Instructions

1. Take about 250 grammes of braised chicorée, kept a little firm, and pass it through a sieve.
2. Bind it with the 3 egg yolks.
3. Add 60 grammes of grated Parmesan and the 3 whites whipped to a very firm snow.
4. Dress in a buttered timbale and sprinkle the surface with grated Parmesan.
5. Bake as for any other soufflé.