2 tablespoons of butter
3 tablespoons of wheat flour
3/4 cup of milk
180g of fresh Mina's cheese, crumbled (about 1 cup)
3 large eggs at room temperature, separated
2 medium-sized garlic heads (100g)
1 tablespoon of olive oil
1 tablespoon of dry white wine
2 tablespoons of grated Parmesan cheese
2 tablespoons of grated Prato or Italic cheese
1 large tomato (about 150g), peeled and cut into 8 wedges, seeds removed
1 cup of heavy cream
1 tablespoon of chopped parsley
2 tablespoons of butter
3 tablespoons of wheat flour
3/4 cup of milk
180g of fresh Mina's cheese, crumbled (about 1 cup)
3 large eggs at room temperature, separated
2 medium-sized garlic heads (100g)
1 tablespoon of olive oil
1 tablespoon of dry white wine
2 tablespoons of grated Parmesan cheese
2 tablespoons of grated Prato or Italic cheese
1 large tomato (about 150g), peeled and cut into 8 wedges, seeds removed
1 cup of heavy cream
1 tablespoon of chopped parsley
To make the soufflés, melt the butter in a medium saucepan over low heat
Mix in the flour, stir well, and cook for 1 minute
Pour in the milk, whisking vigorously until it starts to boil
Pour in the Minas cheese and stir until melted, cooking for an additional 2 minutes
Beat the egg yolks in a small bowl and add 1 cup of the cheese mixture
Mix well and return everything to the saucepan
Whisk over low heat until slightly thickened, being careful not to scorch
Pour into a serving dish and cover with plastic wrap
Heat the oven to moderate temperature (180°C)
Grease 10 soufflé dishes generously and place them in a large baking sheet
Separate the garlic into cloves
Remove the skin from each clove but leave it attached to the clove ends
Place the garlic ends in a serving dish
Mix with olive oil, wine, salt, and black pepper to taste
Bake in the preheated oven for 25-30 minutes or until the garlic is tender
Let cool
Peel and strain through a fine-mesh sieve
Add to the cheese mixture
Beat the egg whites until stiff
Gently fold into the cheese mixture and fill the soufflé dishes
Pour boiling water around the soufflés, reaching about halfway up the sides
Bake in a water bath for 25 minutes or until firm in the center
Let cool in the water for 20 minutes
Remove the soufflés from the water and let cool
Mix together grated cheese, chopped tomato, and heavy cream
Season to taste
Dish out the soufflés onto individual serving plates
Arrange the tomato sauce around each soufflé and place in a hot oven (200°C) for 15 minutes
Garnish with parsley
Serve warm
