How to make a soufflé of parmesan and black truffle, traditional recipe with a velvety sauce at the base prepared with fresh cream, taleggio, butter and parmesan.
Ingredients for 4 people
For the soufflé
- Half liter of milk
- 50 g of butter
- 50 g of flour
- 1 black truffle
- 100 g of parmesan
- 4 eggs
- salt and pepper
For the sauce
- 200 ml of fresh cream
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- 50 g of taleggio
- 20 g of butter
- 2 spoons of parmesan
- salt and pepper
How to prepare the parmesan and black truffle soufflé with taleggio sauce
In a saucepan, melt the butter with the flour and cook for 5 minutes.
Boil the milk and add it to the butter and flour cream, which in the meantime will have cooled down.
Add 3 whole eggs and 1 yolk to the béchamel, the egg whites of 1 egg whipped, a little grated truffle, the Parmesan cheese, the salt and the pepper.
Butter the molds and sprinkle them with flour, then pour the mixture into them and transfer them to the oven at 200 ° C for about 20-25 minutes.
Prepare the sauce by boiling the cream with the taleggio cheese.
When the cheese has melted add salt, pepper and finally the butter.
Pour the sauce onto the bottom of a plate, turn the soufflé over and grate the remaining truffle on the plates.
Finish with a grated Parmesan cheese.
