Petits Soufflés à la Suissesse (Small Parmesan Soufflés Poached in Cream)

Ingredients

• Mixture as for Petits Soufflés à la Parmesane
• Butter
• Grated Parmesan
• Raw cream

Instructions

1. Prepare the mixture in the proportions given for Petits Soufflés à la Parmesane, but with 1 egg white less.
2. Pipe or spoon it in the shape of choux into small buttered tartlet moulds.
3. Set the moulds in a sautoir with a little hot water in the bottom and poach in the oven for 15 minutes, without letting it boil.
4. Turn them out onto a deep dish that has been buttered and sprinkled with Parmesan, and sprinkle Parmesan over the tops as well.
5. Twelve minutes before serving, pour in raw cream, enough to come halfway up the Soufflés.
6. Put in a slow oven; by the time they have coloured, the choux should have absorbed all the cream. Makes 10 Soufflés.