Koj yuav xav tau: 4 qe, 70-100 g ntawm liab caviar, me me pawg ntawm dill, 2 tbsp. Spoons ntawm cream cheese, chopping hiav txwv ntsev. Rau cov ntses bezamel: 300-350 ml ntawm cov mis nyuj, 50 g ntawm butter, 2 tbsp. Spoons ntawm hmoov, pinch ntawm nutmeg.
Ua Noj Ua Si: Cub preheat rau 180 degrees. Npaj Beshhamel Sauce: Hauv lub lauj kaub tob yaj melted butter, ntxiv hmoov thiab xa nws ob peb feeb. Hauv feem me me, ncuav mis nyuj rau hauv lub lauj kaub thiab, tas li nplawm, ua kom sov sov kom txog thaum lub hmoov nplej tag thiab cov ntses yuav tsis ua homogeneous. Tshem tawm cov lus kib ntawm qhov hluav taws kub, ntxiv cov nutmeg, sib tov txhua yam thiab txias me ntsis.
Proteins cais tawm ntawm Yolks. Yolksy kom yeej mus rau hauv qhov loj me. Tsis tu ncua whipping tus tov khoom, feem los qhia ib nrab ntawm cov kua ntses rau hauv whipped yolks. Ntxiv cov tshuaj nplaum thiab yeej tag nrho cov tov khoom ua homogeneous loj. Squirrels ntsev thiab yeej rau hauv cov muaj zog ua npuas ncauj. Ib nrab whipped protein los txuas nrog ib souffle, tom qab ntawd nkag mus rau cov protein seem thiab ntxuav txhua yam. Nteg lub souffle hauv cov foos me me, txhaws rau ntawm ⅔ ntim. Ci hauv qhov cub sov hauv hydro hom 12-15 feeb. Dill melko chop thiab sprinkle npaj-ua subflates. Dismix liab caviar ntawm lub souffle thiab pab.