CHARTREUSE SOUFFLE 1
(wizard@classic.com.au)

Ingredients:
6 egg whites
200g castor sugar
4 egg yolks, lightly beaten
15cl Chartreuse, green
½ cup milk
75g flour
75g butter
Zest of 1 lime
Icing sugar
Soft unsalted butter and white sugar for preparing the ramequins.
Butter and white sugar to prepare the ramequins.
Pre-heat the oven to 250C

Method:
Butter and sugar 6 ramequins.
Melt the butter, add the milk, bring to the boil.
Stir in the flour and make a roux.
Stir in the Chartreuse. Keep stirring until well mixed.
Add the egg yolks, take off the heat and keep stirring until smooth. Set aside.
Whisk the egg whites to stiff peaks, then whisk in the sugar until dissolved.
Stir one spoonful of the eggwhite mixture into the egg yolk mixture, then fold the egg yolk mixture carefully into the egg white mixture and pour into the ramequins. Fill to about 7/8^th. 
Bake in the oven for about 10 minutes.
Dust with icing sugar, sprinkle with lime zest and serve immediately.

8 egg whites, 300 g sugar, 15 cl Green Chartreuse, ¾ litre fresh heavy cream.

Heat sugar and mix with egg whites, beating until mixture is completely cold and reassembles meringue mix. 
In a separate bowl, whip cream and add Chartreuse. 
Mix with egg white mixture. 
Pour half of mixture into a soufflé dish then sprinkle one or two sweet biscuits that have been previously soaked in Chartreuse. 
Top up with the rest of the mixture. 
Put in fridge for 5 hours before serving.
Garnish with crushed grilled almonds.