Cheese And Herb Soufflé - cooking recipe

Ingredients

5 1/2 tbsp unsalted butter
1 oz Parmesan cheese, finely grated
1/4 cup all-purpose flour
1 cup milk
3 None egg yolks + 6 egg whites
7 oz taleggio cheese, chopped
2 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp fresh basil, finely chopped

Preparation

Preheat oven to 400\u00b0F. Grease 6 - 8.5 oz ramekins with 1 tbsp butter then coat with grated Parmesan. Place on a baking tray.
Melt remaining butter. Add flour and cook, stirring, until fragrant. Gradually whisk in milk. Cook, whisking continually, until mixture boils and thickens. Transfer to a bowl. Whisk in egg yolks, taleggio and herbs. Season. Whip egg whites to soft peaks then fold into cheese mixture. Distribute between prepared ramekins and bake for 2 mins, or until puffed and browned. Serve hot.