Twice baked egg white soufflé with truffle.

Directions

1. Brush six ramekins with butter and line with Parmesan. Preheat the oven to 180°C, preferably using the fan (convection) setting.
2. Heat milk in a saucepan until warm, not boiling.
3. Melt butter in a heavy bottom saucepan over low heat. Stir in the flour and after 2-3 minutes, gradually add the warm milk stirring continually until you have a thick consistency.
4. Add the cheddar cheese, stir until melted. Add the mustard, salt and pepper. Remove from the heat.
5. Whisk the egg whites until soft peaks form, not dry, then add the cream of tartar and whisk a little more.
6. Gently fold one-third of the egg whites into the roux to lighten the mixture. Then, add the remaining egg whites, folding carefully to preserve the air and create a light, airy texture.
7. Divide the mixture evenly among the 6 ramekins, filling each to 1 cm below the rim. Run your finger around the edge to create a small indentation; this will encourage even rising.
8. Place the ramekins in a baking tray, then pour in enough hot water to reach one-third of the way up the sides of the ramekins.
9. Bake for 18 minutes. When cold carefully turn them over without breaking. Place the ramekins on a tray, cover loosely with cling film, and refrigerate until 15 minutes before the second baking.
10. . This can also be done the day before.
11. For the second backing, place the soufflés in a preheated oven 200c for 10 minutes.
12. While the soufflés are baking, heat the cream until hot, then add the cheese, stirring until melted. Divide the sauce among 6 warmed soup plates, add the truffle, and place the soufflés on top. Serve immediately.