Mini black truffle soufflé
Ingredients for 4 people - 50 g. of butter
- 35 g. of flour
- 2.5 dl of milk
- 30 g. black truffle
- 2 eggs
- salt
Difficulties
Average
Preparation
20 minutes
Cooking
30 minutes
Wine
Freisa d'Asti (Red, Piedmont)
Amerini Hills Merlot (red, Umbria)
Prepare a white sauce by melting the butter over low heat in a saucepan and adding a little flour at a time. Stir with a whisk to prevent lumps and let it toast for a few minutes, then pour the hot milk gradually, stirring constantly until the sauce appears smooth and thick.
Clean the truffles, remove the thin layer that surrounds tough and cut into small pieces with a sharp boxcutter.
Mix the sauce with 2 egg yolks, stir in the egg whites until stiff and chopped truffles.
Buttered 4 individual molds, pour the mixture and sbatteteli on the table to avoid the formation of the voids in the compound.
Cook the mini souffle in a preheated oven at 200 ° C for 15-20 minutes, then serve sformateli and serve immediately.