Parmesan Soufflé

Preparation:

Preparation: Melt the butter over low heat, dissolve the flour and add the cream previously mixed with the lemon juice. Mix and remove from the heat, let it cool. Beat the egg yolks with the Parmesan and add them to the béchamel sauce. Salt and pepper and sprinkle with a little nutmeg. On the side, beat the egg whites until stiff with a pinch of salt. Incorporate them carefully to the preparation, so as not to disassemble them. Pour into a lightly greased mold and bake in a preheated oven at 170 degrees for 40 minutes. Important: never open the oven door, the change in temperature would lower the soufflé.