Cheese and Herb Soufflé

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 200 °C (400 °F).

2. 2

   Butter ten 125 ml (1/2 cup) ramekins. Coat the inside of the ramekins with breadcrumbs.

3. 3

   In a saucepan, melt the butter. Add the flour and cook, stirring over low heat, for 1 minute.

4. 4

   Whisk in the milk and bring to a boil, stirring constantly. Add the cheese and stir until melted.

5. 5

   Remove from the heat. Whisk in the cream and egg yolks, then the nutmeg and tarragon. Season with salt and pepper. Let cool.

6. 6

   In a bowl, beat the egg whites until stiff peaks form. Stir 1/3 of egg whites into the sauce with a wooden spoon.

7. 7

   Continue with the remaining egg white mixture, gently folding with a spatula.

8. 8

   Spoon into the ramekins and place on a baking sheet.

9. 9

   Bake for 15 to 18 minutes until the soufflés are puffed and golden brown. Serve immediately with the Honey and Citrus Rack of Lamb.