Twice baked egg white soufflé with truffle.

Directions

1. Brush six ramekins with butter and line with Parmesan.
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 1-2 minutes, gradually add the warm milk stirring continually until you have a thick consistency.
4. Add the cheddar cheese, mustard salt and pepper. Remove from the heat.
5. Whisk the egg whites until you have soft peaks, not dry, then add the cream of tartar.
6. Take one third of the egg whites and fold it in the roux to loosen it, then add the rest, folding to mix so that the air stays.
7. Divide between the 6 ramekins up to 1 cm below the brim. Run your finger round the rim to create a small dent, this will help it to rise equally.
8. The oven should be preheated to 180c preferably air.
9. Place the ramekins in a baking tray that has hot water and comes up to a third of the pots. Preferably place the ramekins before the water.
10. Bake for 18 minutes. When cold carefully turn them over without braking. Place them on a tray, cover loosely with cling film and refrigerate up to 15 minutes before the second backing. This can be done the day before.
11. For the second backing, place the soufflés in a preheated oven 200c for 10 minutes.
12. While cooking heat the cream until hot and add the cheese. When melted divide the sauce between 6 warmed soup plates add the truffle then place the soufflés on top. Serve IMMEDIATELY.