Bake peppers in the oven for 8 min. Take out and put in a bag, tied, leave for 5-10 minutes. Get the pepper from the bag and peel and seed.

Passeruem finely chopped onion, grated ginger and garlic in vegetable oil.

Separate the yolks from the whites. Proteins beat until resistant foam. Chicken cranked through a meat grinder or grind in a blender. To the meat add the fried onions with spices, chopped sweet pepper, egg yolks, cream, salt pepper and beat well in a blender, until fluffy. Carefully enter the proteins and mix

Take the ramekins, spread souffle and put in a deep baking pan. Pour into the pan of boiling water until the middle of the molds. Put in oven at 180 deg. 15 min.

To make green sauce-pesto put the Basil in a blender (I have green and purple), garlic, pine nuts. cheese. Pour the olive oil. Grind. The sauce is ready. Density is adjustable to taste!

To prepare cream sauce roasted on a dry pan flour until Golden brown. Add the butter. Slowly pour in the cream, all mix well until smooth. Add cheese and wine, mustard. Bring to a boil. The sauce is ready.

Slice cheese 1 cm thick, coat both sides with flour. Fry in olive oil. I had cheese for frying, I didn't roll in flour and fried in a dry frying pan.

Make X-shaped incisions on the cherry tomatoes. Put them in a bowl and we scald with boiling water. Separate the skin to the stem. You can marinate the tomatoes: to do this, mix olive oil with thyme, pepper, white balsamic vinegar. Soak in the marinade for 10 minutes assembling the dish: spread on a plate of fried cheese. Spread the green pesto. Take out of the shape of the souffle and put on top. Pour souffle cream sauce. Decorate with cherry tomatoes and Basil and cheese.