Soufflés of Soft Roe (Small)

Ingredients

• 250 grams soft roe (laitances)
• 4.5 deciliters béchamel sauce (mother sauce of butter, flour, and milk)
• 3 egg yolks
• 4 egg whites
• truffle, finely chopped

Instructions

1. Poach the soft roe as described in the foundational instructions and pass it through a fine sieve to create a purée.
2. Prepare a béchamel sauce and reduce it. Fold this reduced béchamel into the soft roe purée. Gently fold in the egg yolks, then carefully fold in the egg whites that have been beaten to stiff peaks.
3. If desired, fold in finely chopped truffle.
4. Divide the composition into 10 ordinary molds or ramekins. Bake in a moderately heated oven for 12 minutes until set.