Kitchen Herbs Garlic Souffle

On the top rack of the oven, insert two trays, one with the curvature facing up and one facing down, placing a large piece of aluminum foil in the cavity between them. Preheat the oven to 220 °C.

Generously butter portion souffle molds.

Remove the garlic cloves. Place in a small roasting pan with thyme sprigs, water, olive oil (1) and bay leaves and simmer gently for 30 minutes with the lid on. Drain. Press the soft garlic flesh out of the skin with a fork.

While the garlic is cooking, melt the butter in a second frying pan. Briefly sauté the flour in it. Pour in the milk and cream and bring to the boil while stirring. Cook on low heat for ten minutes, then cool.

Chop thyme (2) and parsley.

Mix the cooled sauce with the pressed garlic, the herbs, the egg yolk and the cream cheese. Season with salt and cayenne pepper.

Whip the egg whites until creamy. Sprinkle the cornflour on top and continue beating everything together until a glossy, snow-white mixture is formed. Fold into the sauce. Pour the mixture into the molds provided until it is just a finger’s width below the rim.

Meanwhile, bake the souffles in a 220 °C oven on the second rack from the bottom for 30 to 35 minutes. Serve immediately.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a

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