20g/1oz of butter
20g/1oz of plain flour
50/2fl oz ml milk
30g/1½oz of Camembert cheese - diced
pinch of salt to taste
pinch of cayenne pepper
pinch of black pepper
1 egg yolk
3 egg whites
juice of ¼ of a lemon
20g/1oz o Dolcelatte cheese - cut into four pieces

to line the moulds:
butter
12g/½oz breadcrumbs
4g/¼oz hazelnuts -chopped

METHOD

Make a béchamel sauce with the butter, flour and milk and add the Camembert. Mix well until the cheese is absorbed leaving a smooth sauce. Allow to cool before adding the egg yolk, cayenne pepper, salt and pepper. Mix well. Lightly butter the ramekins inside then line with hazelnuts and breadcrumbs. Beat the egg whites with a squeeze of lemon juice until the whites reach full peak. Fill the ramekins with the soufflé mixture one third up, add the diced Dolcelatte, cover with the mixture and smooth the surface. Line a suitable ‘bain-marie' with paper and fill with water 1cm up. Place the ramekins in the tray, bring to the boil, then place into the oven and bake at 190ºC/380Fº/Gas 5) for 10 minutes. Carefully remove the soufflés from their moulds, the soufflés may be kept for several hours at this stage. Place in a very hot oven (220ºC/430ºF/Gas 7) to give them a crust.

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