抹茶粉一小袋，加入豆漿中，加少許蜂蜜，用打泡器打出泡沫即可。趕快喝，泡沫不持久~
奶酪泡芙，在烤箱裏有點爆炸，害得我用鏟子也要把滴落下來的泡芙弄出來，吃掉表皮的一層（有點像一個廣告，用舌頭去舔Grill上麵的A1 sauce），很沒有形象，不過誰讓它那麽好吃呢? 以後要少放一點在烤杯，或多弄幾個烤杯裝著，soufflé是會膨脹得很厲害的！
Grated Parmesan cheese
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
Pinch of cayenne pepper
Pinch of ground nutmeg
1 1/4 cups whole milk
1/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyère cheese (about 6 ounces)
1/4 cup finely grated Parmesan cheese
8 large egg whites Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without gruyere and parmesan cheese souffle browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.
