Creamy Bacon and Parmesan Cheese Soufflé

Ingredients

• 150 grams bacon
• 50 grams butter
• 200 milliliters cream
• 100 grams cheese
• 50 grams parmesan
• 4 pieces eggs
• 25 grams flour
• 100 milliliters milk
• to taste salt
• to taste black pepper

Cooking instructions

1. Prepare the bacon — Chop the bacon into small pieces and fry in a pan over medium heat until crispy. Drain the bacon bits on paper towels and set aside.
2. Make the roux base — In a saucepan, melt the butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk and cream until smooth and thickened.
3. Add cheese and season — Remove the sauce from heat and stir in grated cheese and parmesan until melted. Season with salt and pepper to taste. Allow to cool slightly.
4. Prepare the soufflé mixture — Separate the eggs into yolks and whites. Whisk the yolks into the cheese sauce. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the cheese and yolk mixture along with the bacon bits.
5. Bake the soufflé — Butter four individual ramekins and dust with parmesan. Pour the soufflé mixture evenly into the ramekins, place on a baking tray, and bake in a preheated oven at 190°C (375°F) for 20-25 minutes until puffed and golden.
6. Serve immediately — Remove from the oven and serve at once to enjoy the soufflés while they are light and airy.