Cheese soufflé is popular but a scary prospect for some. They are hardier than you might think – just make sure you grease the dish really well and take care folding in the egg whites and the result should be risen, light and fluffy. They do start collapsing as soon as they leave the oven, but if this happens, the worst-case scenario is you end up with a really tasty fluffy omelette!
from
http://www.stuff.co.nz/life-style/food-wine/recipes/95680708/Recipe-Goats-cheese-herb-souffle
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