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Pesto - Pesto Cheese soufflé with Cookies

Whole kitchen en su Propuesta Salada para el mes de Enero nos invita a preparar todo un clásico French cuisine, a soufflé.
The Soufflé is ideal for an input or an escort. Personally I prefer it as input, because its soft texture prepares us for the dishes to follow. And as always, just a little imagination to create a basic recipe for Soufflé different types of it.
The recipe I liked, the only thing is that I gained a little cooking time.
So here we go with the result, but first I want to thank you all so much for your kind words during this time ... your words have been of great comfort. Mil Gracias!
Now if, here we go with the recipe to which I added only the pesto.

Ingredients:
by Michel Roux
softened butter - 50 gr grated Gruyere cheese
-
Butter 50 gr - 20 gr
flour - 20 gr
Milk - 250 ml
Salt and freshly ground pepper
Pinch cayenne pepper
egg yolks - 6 egg whites
- 10
finely grated Gruyere cheese - 240 gr
Pesto - 4 tablespoons

Preparation:
Preheat oven to 200 º C. Beat the egg whites with a pinch of salt until stiff peaks form.
Grease the inside of 8 containers of 8 cm in diameter (or 4 soufflé containers 10 cm in diameter) with butter.
Put 50 g of grated cheese in one of the containers, turn to coat the inside and then pour the remaining gruyere in other containers. Repeat purchase cover them all.
To make the bechamel, melt the 20 g of butter in a saucepan. Add flour and cook for 2 minutes. Stirring, add the cold milk and bring to a boil over medium heat for a minute or two. Pour the bechamel
in a bowl. Sprinkle lightly with salt, pepper and cayenne and stir in the egg yolks with the rods. Cover the bowl with plastic wrap and let cool slightly. Add the pesto and mix.
then rejoining with a whisk, a third of the whites a soufflé mixture to lukewarm and then with a long spoon, you introduce the rest with one hand and sprinkle the gruyere with the other. Stop when the mixture is amalgamated. Enter
mixture into containers so that it is 5 mm above the rim. Flatten the surface with a spatula and use the tip of a knife to remove the mixture from the edges of each container and help the mixture rise.
Place the containers in a deep pan heat resistant, coated with a layer of wax paper and pour in boiling water to cover half the height of the containers. Bake the soufflé 8 minutes, depending on the size of the mold.

Serve.
Buon Appetito!

--- ENGLISH VERSION ---

Whole kitchen in its salty proposal for the month of January invites to prepare a classic from the French cuisine, a soufflé.
The Soufflé is ideal as starter or side dish. Personally I prefer it as a starter, because its soft texture prepares us for the dishes to follow. And as always, just with a little imagination we can create from the basic recipe of the Soufflé different types of it.
I really liked this recipe, the only thing is that I increased a little the cooking time.
So here we go with the result, but first I want to thank you all so much for your kind words during this time ... your words have been of great comfort. Thanks a lot!
Now, here I go with the recipe to which the only variation I made was adding the pesto.

Ingredients:
by Michel Roux
Softened butter - 50 g
Gruyere cheese, grated - 50 g
Butter - 20 g
Flour - 20 g
Milk - 250 ml cold
Salt and freshly ground pepper
Pinch of cayenne pepper
Egg yolks - 6
Egg whites - 10
Finely grated Gruyere cheese - 240 g
Pesto - 4 tablespoons

Directions:
Preheat oven to 200ºC. Beat the egg whites with a pinch of salt until stiff peaks form.
Grease the inside of 8 containers or ramekins of 8 cm in diameter (or 4 soufflé containers 10 cm in diameter) with butter.
Put 50 g of grated cheese in one of the ramekins, turn to coat the inside and then pour the remaining cheese in the rest of the ramekins.
To make the bechamel, melt the 20 g of butter in a saucepan. Add flour and cook for 2 minutes. Stirring, add the cold milk and bring to a boil over medium heat for a minute or two.
Pour the bechamel in a bowl. Sprinkle lightly with salt, pepper and cayenne and stir in the egg yolks. Cover the bowl with plastic wrap and let cool slightly. Add the pesto and mix.
Then add a third of the whites with to the soufflé mixture, then with a long spoon, you introduce the rest with one hand and sprinkle the gruyere with the other. Stop when the mixture is amalgamated.
Pour this mixture in into the ramekins. Flatten the surface with a spatula and use the tip of a knife to remove the mixture from the edges. Place the ramekins
in a deep pan heat resistant, coated with a layer of wax paper and pour in boiling water to cover half the height of the containers. Bake the soufflé 8 minutes, Depending on the measure of the mold.

Serve.
Buon Appetito!