Parmesan and Truffle Soufflé Recipe - Great British Chefs

Ingredients

• 75g of unsalted butter, plus extra to line the moulds
• 75g of plain flour
• 425ml of milk
• 200g of grated Parmesan, plus extra to line the moulds
• 20g of Dijon mustard
• 1 tsp garlic, finely chopped
• 1 tsp Espelette pepper
• 6 eggs, separated
• salt
• pepper
• 5 leeks
• 250ml of cream
• 1 tbsp of olive oil
• 350ml of milk
• 150ml of cream
• 60g of grated Parmesan
• black truffle, finely sliced