2961 Soufflé de Jambon des Gastronomes

Method

Prepare a cooked ham soufflé mixture or a raw ham soufflé mixture. Spread it in layers in a buttered soufflé mould alternating with layers of sliced Morels sautéed in butter. Smooth the final layer of soufflé mixture dome shape, sprinkle with a little chopped truffle and place a small ball of truffle in the centre. Cook in a moderate oven and serve immediately.

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