Black Truffle Souffle



250ml milk
70g butter
50g flour
50g grated cheese
4 eggs, separated (whites, stiffly whipped with a little salt)
1 tbls crème fraiche
40g truffle
Nutmeg, salt, pepper


  1. Prepare a béchamel sauce (white cheese sauce).
  2. When it is luke warm, add egg yolks (one at a time), salt, pepper, grated truffle, cream, nutmeg and grated cheese.
  3. Gently, add the stiffly whipped egg whites.
  4. Pour the mixture into a buttered soufflé mould. Cook in a medium warm oven for 25 minutes.