Cheese Soufflés

Instructions

1. Grate (or crumble for blue cheese or Roquefort) the cheeses. Butter and flour 6 heatproof baking tins. Separate the egg yolks from the egg whites.
2. Melt the butter in a saucepan, then add the flour and mix well. Pour in the milk and whisk until the mixture thickens. Add the cheeses (save 1 tbsp of grated cheese for decoration), cream, salt and pepper. Remove from the heat and whisk in the egg yolks.
3. Preheat the oven to 210°C.
4. Whisk the egg whites until stiff. Gently fold into the previous mixture, lifting the mass with a spatula so as not to 'break' the egg whites.
5. Distribute the mixture into the moulds. Place in the oven and bake for 25 minutes without opening the oven door.
6. Sprinkle each soufflé with some grated cheese and serve immediately!