Recipe created by
300g Grated Gruyere or parmesan ( or mixture)
Salt & Pepper
12 eggs, separated
Melt butter in saucepan, add flour and stir over low heat for 2 minutes. Slowly add milk to make béchamel sauce. Add the grated cheese and seasoning. Beat in the egg yolks one at a time.
Whisk the egg whites until soft peaks and then fold into cheese mixture.
3/4 fill buttered soufflé dishes or silicon muffin tray and bake until golden. Cool for 5 minutes before turning out.
Place cheese souffles on a lined roasting & Baking tray with a small amount of grated cheese underneath.
Finish on colouration and serve immediately.