2 tablespoons (30 ml) butter

2 tablespoons (30 ml) unbleached all-purpose flour

3/4 cup (180 ml) red bell pepper purée (see note)

1/4 cup (60 ml) milk

1/2 cup (125 ml) grated Oka cheese

3 eggs, separated

1/4 teaspoon (1 ml) cream of tartar

1/4 teaspoon (1 ml) salt

Pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Butter eight 125 ml (½ cup) ramekins.

In a saucepan, melt butter. Add flour and cook over low heat for 1 minute, stirring constantly. Add bell pepper purée and milk while whisking. Bring to a boil, stirring constantly.

Off the heat, add cheese and egg yolks while whisking. Let cool.

In a bowl, beat egg whites with cream of tartar and salt until stiff peaks form. Season with pepper. With a spatula, gently fold half the egg whites into the bell pepper sauce. Fold in remaining egg white mixture.

Spoon into ramekins and place on a baking sheet.

Bake for 15 to 18 minutes or until soufflés are puffed and golden brown. Serve immediately as an appetizer.

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