Individual Bleu de Gex soufflés

Directions

1. Butter the six soufflé dishes with 20g of butter. ≈ 4 min
2. Melt the remaining 50g of butter in a saucepan and add the flour. ⏱ ≈ 7 min
3. Heat until a reddish color is achieved. ⏱ ≈ 10 min
4. Add the milk and bring to a boil. ⏱ ≈ 10 min
5. Remove the heat and gradually incorporate the Bleu de Gex, allowing it to melt. ≈ 4 min
6. Separate the yolks from the whites, and gradually add the 5 yolks to the mixture, one at a time. ≈ 4 min
7. Whip the 7 egg whites until stiff peaks form, then gently fold them into the mixture. ≈ 10 min
8. Place the mussels in a baking dish and bake at 200 °C. ⏱ ≈ 35 min
9. Serve very hot, as soon as the soufflé has risen. ≈ 2 min