Difficulty: Easy - for beginners
Dietary guidance: n
150g Diced Pancetta
40g Butter, plus some for the pan
150g Boiled Peas
Salt and Pepper
Heat the oven to 180C, place the baking tray in the lowest rack. Butter the bottom of the souffle mould and leave on the side. Lightly fry the pancetta cubes and the finely chopped onion, remove from the pan and set aside.
Make a roux by melting the butter in the same pan, then add the flour, mixing well until golden (on a medium heat).
Blend the peas with the milk in a blender. Add to the butter and flour mixture, mixing well with a whisk, on a low heat, until boiling. Boil for 5 minutes stirring continuously. Remove from the heat, add marjoram, salt and pepper. Add the grated gruyere, 4 egg yolks, the pancetta and onion. Mix well.
Beat the egg whites to a very firm consistency with a pinch of salt. Add 1/3 of the whites to the mixture, stirring well, then add the remaining 2/3 with a circular motion from bottom to top, very carefully.
Pour the mixture into the souffle mould and cook in the oven for 45 minutes. Donâ€™t open the oven door during cooking or the souffle will deflate! Serve immediately.