50g grated cheese
4 eggs, separated (whites, stiffly whipped with a little salt)
1 tbls crème fraiche
Nutmeg, salt, pepper
Heat oven to 180C
Grease and flour four ramekins
Prepare a béchamel sauce (white cheese sauce) - melt the butter in a deep saucepan.Stir in the flour to form a paste then gradually add the milk. Constantly stir over a lowheat until the sauce thickens.
When the sauce has thickened (do not allow to boil), add egg yolks (one at a time), salt,pepper, half the truffle (grated), cream, nutmeg and grated parmesan.
Gently, add the stiffly whipped egg whites.
Divide the mixture equally between the four ramekins.
Cook in oven for 25 minutes.
Before serving, shave the remaining truffle over the cooked soufflé