Cheese Souffle

Cheese Soufflé

Have you ever looked at a cloud and wished you could just take a bit out of it? Cheese soufflé is a lot like eating that cloud. It is an ethereal, cheesy, fluffy, melt in your mouth cloud. People often think that soufflé is hard to make but in truth, it is a few easy steps. The key to a light and tall souffle is properly whipped egg whites, adding a bit of cream of tartar will help to ensure you don’t over whip them. The whipped egg whites give the rise in the oven as the steam expands the tiny air bubbles. When making cheese soufflé for dinner (or lunch) have the rest of your meal ready to go for when they come out of the oven, as they deflate quite quickly.