Garlic Souffle(6 Persons)

• 6 Tbsp. butter
• 5 Tbsp. all-purpose flour
• 1 1/2 c. half and half
• 1 c. heavy cream
• salt
• bouquet garni (1 small onion, peeled and quartered, 1 clove unpeeled garlic, 1/2 tsp. dried thyme, 1 bay leaf, 4 sprigs parsley, 10 black peppercorns, tied in cheesecloth)
• 2 large heads garlic
• 1/2 c. light olive oil
• 1/2 c. water
• 2 1/2 tsp. dried thyme
• 2 bay leaves
• 5 egg yolks
• 3 oz. freshly grated Gruyere
• 5 oz. freshly grated Parmesan
• 1 heaping Tbsp. garlic puree
• salt, cayenne and black pepper to taste
• 1 c. unbeaten egg whites

1. In a double boiler, make a roux of the butter and flour and cook it slowly for 5 to 8 minutes.
2. Mix the creams together and scald.
3. Remove the roux from the heat and whisk in the scalded creams.
4. Add the bouquet garni; cover and cook over slowly simmering water for about 1 hour, stirring occasionally.
5. Cool slightly before adding the rest of the ingredients.
6. Remove bouquet garni.
7. (Can be made ahead.)

butter, flour, heavy cream, salt, bouquet garni, garlic, light olive oil, water, thyme, bay leaves, egg yolks, freshly grated gruyere, garlic puree, salt, unbeaten egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008639 (may not work)