Recipe - Wild Mushroom Souffl

20 g Cornetti pasta
150 g Chanterelle mushrooms
50 g Butter
1 tablespoon Flour
50 ml Milk
1 Egg yolk
30 ml Double cream
1 teaspoon Parsley; chopped
4 Egg whites
60 g Parmesan cheese
50 g Gruyere cheese; finely
grated
Salt and pepper

Preheat the oven to 200C/400F/gas6.

Cook the pasta in boiling salted water, refresh and dry. Wipe the mushrooms
and dice. Heat 20g of butter and add the minced mushrooms, cook gently for 2
minutes. Add the sieved flour and stir well. Cook out for 1 minute. Warm
the milk and add to the mushrooms and flour mix and cook gently for a
further 3 minutes.

Remove the pan from the heat and stir in the egg yolk and the parsley and
then finally add the Gruyere cheese. Grease the inside of individual
souffle dishes approximately 4 inches by 2One fourth inches deep. Beat the egg
whites with a pinch of salt until firm but not too stiff. Using a balloon
whisk carefully fold two thirds into the souffl‚ mix then fold in the rest
of the egg white with a wooden spoon.

Place a spoon of pasta in the base of the souffl‚ dish then top with the
souffle mixture until it is two thirds full. Smooth the surface of the
souffl‚s with a palette knife and place them into a bain marie.

Sprinkle with parmesan cheese and bake for around 1112 minutes.

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