You will need: 4 eggs, 70-100 g of red caviar, small bunch of dill, 2 tbsp. Spoons of cream cheese, chopping of sea salt. For sauce Bezamel: 300-350 ml of milk, 50 g of butter, 2 tbsp. Spoons of flour, pinch of nutmeg.
Cooking process: Oven preheat to 180 degrees. Prepare Beshamel sauce: in a deep pan melted butter, add flour and deliver her a couple of minutes. In small portions, pour milk into the pan and, constantly stirring, warming on a small heat until the flour is completely dissolved and the sauce will not become homogeneous. Remove the frying pan from the fire, add a nutmeg, mix everything and cool slightly.
Proteins separate from yolks. Yolksy to beat into a dense mass. Continuously whipping a mixer, portions to introduce half of the sauce into whipped yolks. Add cream cheese and beat all the mixer into a homogeneous mass. Squirrels salt and beat into strong foam. Half whipped proteins to connect with a souffle, then enter the remaining proteins and wash everything. Lay the souffle in small ceramic forms, filling them on ⅔ volume. Bake in a heated oven in hydro mode 12-15 minutes. Dill Melko chop and sprinkle ready-made suflates. Dismix red caviar on the souffle and serve.