Smoked Applewood soufflé
500ml warm milk
1kg egg whites
¼ block smoked Applewood cheese
Half bunch of chives
Half bunch of chervil
Salt and pepper
Melt butter in a pan then add the flour. Mix well to make a roux then add a bit of milk.
Whisk egg whites until stiff then fold the whites into the roux in three stages. Add herbs and fold again. In a foil cup, brush with butter then dust with breadcrumbs and fill cup with mixture.
Place in oven at 165 ºC for 15 mins.