Cheese Soufflé – Soufflé au Fromage
. Stop beating when the whites hold their shape but are still glossy. Fold in the Mornay sauce – Add a dollop of the beaten egg whites into the Mornay sauce and gently fold it in with a spatula to lighten the mixture. Then add the rest of the egg whites in two additions, folding gently until just combined. Do not overmix or you will deflate the egg whites. Fill the ramekins – Divide the soufflé mixture evenly between the prepared ramekins, filling them almost to the top. Smooth the tops with a spatula. Bake – Place the baking tray with the filled ramekins in the oven and immediately reduce the temperature to 180°C / 350°F (160°C fan). Bake for about 15-18 minutes until the soufflés are puffed and golden on top. Serve immediately – As soon as the soufflés come out of the oven, transfer them to plates and serve straight away. Enjoy the oohs and ahhs! To have the best experience, make sure everything is ready before the soufflés come out of the oven. I hope you enjoy making this Cheese Soufflé! It’s a real showstopper that’s easier to make than you think. And remember, Monsieur Soufflé doesn’t wait. Enjoy!
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