- 150 ml milk
- 100 ml liquid cream
- 4 organic Luxembourgish eggs
- 55 g butter + 20 g for the chanterelles
- 55 g flour
- 100 g Luxembourgish Kachkéis
- 1 tsp lemon juice
- 200 g local chanterelles, well cleaned
- 100 g beef or poultry jus
- ½ shallot, chopped
- 1 tbsp chopped tarragon
- 5 – 6 small round moulds measuring Ø 10 cm
- Butter the moulds twice and keep them cool. Turn on the oven at 200°C.
- Make a white roux (béchamel sauce) with 55 g of butter and the flour, leave to cool.
- In a frying pan, melt 20 g butter. Once piping hot, add the shallots, then the chanterelles. Let them sear and cook for 2 – 3 minutes.
- Add the meat jus, reduce for 3 – 4 minutes, taste, season and set aside.
- Separate the egg whites and yolks, put the whites in a mixing bowl and keep the yolks separate.
- Boil the milk, cream, Kachkéis, a pinch of salt and a pinch of nutmeg, pour over the roux and cook the béchamel sauce.
- For a few minutes, remove from the heat, add the yolks, whisk well and filter.
- Whisk the egg whites with a pinch of salt. Once they have almost stiffened up, add the teaspoon of lemon juice and gently combine with the warm béchamel.
- Taste and add more salt if necessary and pour into the moulds, not completely filled, leaving 3 – 5 mm.
- Cook for 7 – 8 minutes at 200°C.
- In the meantime, warm the chanterelles and add the chopped tarragon.
- Take the soufflés out, make a hole on top and garnish with the meat jus and chanterelles in front of the guests.
Recipe: Chef Fabrice Salvador (La Cristallerie)
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