Cheese soufflé with herbs

Ingredients:

• 3 tablespoons unsalted butter, plus extra for greasing ramekins
• 1/4 cup premium flour
• 1 teaspoon coarse salt
• 1.5 cups grated fontina cheese
• 0.5 tbsp. chopped fine herbs (a mixture of parsley, chives, chervil and tarragon) or chopped chives
• 2 large eggs + 1 white

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 190°C. Grease the bottoms and inside walls of four 180-240 ml (6-8 oz) ramekins with butter.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and salt and cook, stirring, for about 1 minute. Add 3/4 cup water, bring to a boil, and cook, stirring constantly, until the mixture thickens like pudding, about 3 minutes. Remove from heat and stir in the cheese, chopped herbs, and whole eggs.
3. Transfer to a medium bowl and stir until mixture cools slightly.
4. Beat the egg whites in another medium bowl until soft peaks form, about 2 minutes. Gently fold the beaten whites into the cheese mixture until only a few white streaks remain.
5. Place the prepared molds in a baking dish, distribute the soufflé evenly among the molds, and smooth the surface with a spoon. Bake until golden brown and rises about 2.5 cm above the edges of the dish, 15-20 minutes. Serve immediately.