Roux Brothers Soufflés Suissesse

This savoury soufflé is one of the Roux Brother's signature dishes, and is one of their first and finest.  The soufflés are cooked in a cream sauce at the last minute to add to the richness of the dish.  The recipe was demonstrated on the Roux Legacy documentary in 2012.

Tribute Dish - the Roux Pre-Dessert - panna cotta, jelly and granita... [Thermomix]

At Roux Parliament Square, the pre-dessert is a panna cotta, topped with a jelly, and then a refreshing granita. On the day I went we had a coconut/passion fruit/lime, but I notice from trawling reviews that they also do apple/apple/cucumber (yum!), pineapple/coconut/kaffir lime, strawberry/strawberry/meringue.  So it's a very successful formula, onto which you can put your own twist.  If you're going to do this regularly, you'll need some better glasses than mine, I'm on the lookout for something far prettier, a little like this...

Truffles and Eggs...

Typically a truffle will last for around a week in normal kitchen conditions, and during that time you can maximise it's impact by infusing it's scent into other ingredients.