20g butter
20g flour
50 ml milk
30g Camembert cheese, diced
Pinch of salt to taste
Pinch of cayenne pepper
Pinch of black pepper
1 egg yolk
3 egg whites
¼ lemon juice
20g of dolcelatté cheese, diced into four

To coat the ramekins
12g breadcrumbs
4g hazelnuts - chopped

METHOD

Prepare béchamel sauce with the butter, flour and milk and add the Camembert. Mix well until the cheese has melted to create a smooth sauce. Allow to cool. Add egg yolk, cayenne pepper, salt and pepper and mix well.

Lightly butter the inside of the ramekins. Mix the hazelnuts and breadcrumbs together and use them to cover the bottom of the ramekins.

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 dolcelatté and 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 for 10 minutes.

Carefully remove the soufflés from their moulds; the soufflés may be kept for several hours at this stage.

To serve, place in a very hot oven for approx. 5 minutes to give them a golden crust. Serve immediately.

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