Truffle Soufflé

Preparation and cooking

1. Melt 60 g (2 oz) butter in a small saucepan over a low heat. Add the flour and stir with a whisk for 3 minutes without allowing it to start browning. Gradually add the milk and the truffle juice to the roux, stirring vigorously all the time to prevent lumps. Season lightly with salt and continue to stir until