Garlic Souffle(6 Persons) - cooking recipe

Ingredients

6 Tbsp. butter
5 Tbsp. all-purpose flour
1 1/2 c. half and half
1 c. heavy cream
salt
bouquet garni (1 small onion, peeled and quartered, 1 clove unpeeled garlic, 1/2 tsp. dried thyme, 1 bay leaf, 4 sprigs parsley, 10 black peppercorns, tied in cheesecloth)
2 large heads garlic
1/2 c. light olive oil
1/2 c. water
2 1/2 tsp. dried thyme
2 bay leaves
5 egg yolks
3 oz. freshly grated Gruyere
5 oz. freshly grated Parmesan
1 heaping Tbsp. garlic puree
salt, cayenne and black pepper to taste
1 c. unbeaten egg whites

Preparation

In a double boiler, make a roux of the butter and flour and cook it slowly for 5 to 8 minutes.
Mix the creams together and scald.
Remove the roux from the heat and whisk in the scalded creams.
Add the bouquet garni; cover and cook over slowly simmering water for about 1 hour, stirring occasionally.
Cool slightly before adding the rest of the ingredients.
Remove bouquet garni.
(Can be made ahead.)