Mushroom Souffle with Cress

Trim the mushrooms and very finely chop. Peel and finely chop the shallots and garlic. Remove any fat from the ham and dice very finely.

Sweat the shallots and garlic in butter. Add the mushrooms and simmer until the liquid has evaporated.

Add the ham and the tomato paste and sauté for about 4 minutes. Dust with flour and pour in the cream and wine. Bring to a boil and simmer to bind together. Season with salt and pepper, remove from heat and allow to cool slightly.

Separate the eggs. Stir the egg yolks into the mushroom mixture and allow to cool. Whisk the egg whites until stiff and fold in.

Grease the ramekins with butter. Spoon the soufflé mixture to about 3/4 high in each of the ramekins and smooth out.

Bake in a preheated oven at 180°C (approximately 350ºF) for 25 - 30 minutes, until the soufflés are well risen and golden brown.

For the sauce, cut the cress from its bed with scissors (set some aside for garnish). Mix the creme fraiche with the mayonnaise and season with vinegar, salt and pepper. Mix in the cress.