Cheese Soufflé with Condiments

Preheat the oven to medium (170°C)

In a saucepan, combine the tomato puree, Worcestershire sauce, salt, and rosemary

Let it simmer, then reduce heat and cook for an additional 10 minutes

Strain the mixture into a fine-mesh sieve and reserve

In the same saucepan, melt the butter, add the flour, and whisk until smooth

Add the reserved tomato mixture, stirring constantly

Cook until thickened to a creamy consistency

Add the grated cheese and let it cool for 15 minutes

Mix in the egg yolks, brandy, and finally, the beaten egg whites

Bake in an ungreased refractory dish at 170°C for 35 minutes

Serve warm.