Soufflé Fromage

Cheese Souffle
First thing was to do a heavy bechamel sauce (butter, flour, milk); melt cheese into that; coupla egg yolks; mix & fold in beaten egg whites; salt, pepper, nutmeg. Simple really.

Part of the secret is to butter and flour the molds really well so that the souffle will have something to "grab onto" while climbing the walls of the mold.

Another secret is that they're not really as fragile as people make them out to be.

There's a few other tricks I learned that I'll put write up in my notes later. For now I'll just get this picture posted. It's from the demo class. We make a soufflé in practical class in a few days; not today.