Cheese Souffle with Arugula

Preheat the oven to 210°C (approximately 410°F).

Crumble gorgonzola cheese, wash arugula, pat dry and chop finely.

Melt butter in a pot add flour all at once and cook 2 minutes while stirring.

Separate eggs.

Stir egg yolks, arugula and cheese into flour-butter mixture. Add cold milk and bring to a boil while stirring, until the mixture thickens.

Season with salt and pepper, leave to cool.

Whisk egg whites with a pinch of salt until stiff and fold into gorgonzola cheese mixture.

Divide cheese mixture between 6 small buttered ramekins and bake for 20 minutes in the preheated oven without opening the oven door.