Boil the broccoli in boiling water for 5 minutes. Remove and drain well.

Dice the ham, grate the Parmesan cheese, and set aside.

Make a béchamel sauce: In a saucepan, melt 1 tablespoon of butter and add 2 tablespoons of flour. Stir until a moist paste forms. Add the milk and whisk to remove any lumps.

Once the sauce thickens, add the heavy cream and continue stirring until it thickens more. Add salt to taste, remove from heat, and set aside.

In a blender, blend the broccoli with a little milk (just enough to blend smoothly). Once blended, add the béchamel sauce to the blender and blend until well combined.

In a bowl, mix the diced ham, grated Parmesan, and broccoli mixture. Stir well and check the salt.

In another bowl, beat the 5 egg whites with a mixer until stiff peaks form. Gently fold the broccoli mixture into the egg whites until fully combined.

Butter a baking dish and pour in the mixture, leaving about 1 1/2 inches (4 cm) from the top, as the soufflé will rise in the oven.