Cheese souffle used to scare me, or rather souffle in general did. why? I don't know. But I gave it a go and you know what? Apart from trashing the kitchen it went to plan and tasted brilliant.
Going in they looked ok
Came out looking monsterous. Although a little dark on top they tasted great, One flowed like a volcano but still tasted ok
Insides were light and fluffly. my recipe to come I just wanted to share my excitement of beating my fear of souffles.
