Prepare the basic mixture by stirring one generous tablespoon of flour into 30g butter, melted in a heavy saucepan.
Gradually add just 275ml warmed milk, stirring until your mixture is quite smooth. Let this sauce cook very gently and slowly, stirring frequently, for about 10 minutes.
Now stir in 65g finely grated Parmigiano-Reggiano cheese and the very thoroughly beaten yolks of four eggs.
Remove the mixture from the heat, and continue stirring for a few seconds. Season generously, particularly with black pepper, and cayenne pepper if you wish.
When the time comes to make the soufflé, preheat the oven to gas mark 6/200°C. Place the shelf fairly low in the oven with a baking sheet on the shelf.
Butter a 15.5cm (6-inch) soufflé dish (the size is important) and cover with 20g of Parmigiano-Reggiano cheese.
Whisk the egg whites in a large, dry and clean bowl until they stand in peaks on the whisk and look very creamy. Tip half the whites on top of the basic mixture.
With a palette knife cut them into it again, slowly rotating the bowl with your left hand, lifting rather than stirring the whole mass.
Add the remainder of the whites in the same way. All this should take only a few seconds and be done as you pour the whole mixture into the dish.Take care not to over-beat the eggs
The egg white mixture should look bubbly and spongy, but if the whites have been over-beaten it will already begin to look flat.
With a palette knife, mark out a dee
Served with a White Bourgogne. Chablis or Hautes Côtes de Beaune.
1 tablespoon flour
275ml warmed milk
85g finely grated Parmigiano-Reggiano cheese
4 large egg yolks
5 large egg whites
Salt and freshly ground pepper, to season
Cayenne pepper, to season (optional)