Preheat your Th.6 oven (180° C). In a saucepan, pour the water, milk and chicken stock. Once melted, make the puree according to the instructions.
Cut the ham into thin strips. Separate the yolks from the whites of the eggs. Mix the yolks and grated cheese into the puree. Beat the egg whites until very stiff, then gently incorporate them into the mixture. Add the ham.
Generously butter ramekins or soufflé molds then pour in the mixture.
The molds must be 3/4 full.
Place in the oven and cook for around 20 minutes without opening the oven door, as this will prevent the soufflés from rising. The soufflés should brown delicately. Serve immediately.
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