Bring milk and water to a boil, add garlic, Jerusalem artichoke and leek and make 20 min. (Attention: likes to boil over !!). Then whisk until smooth and cool a little bit.
Add pepper, cheese, egg yolks and nutmeg, whisk egg whites until stiff and fold in precisely. Immediately fill into well-buttered souffle dishes.
Bake in the heated oven at 200 °C on the lowest shelf for 35 to 40 minutes.
Serve with a raw salad.
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