At last I made a Cheese Souffle!

There are some recipes that scare me, usually they are recipes that seem far too complicated, or I have heard horror stories of it all going horrendously wrong. One such recipe was Choux pastry, even though I really wanted to try it, I could see myself making a complete mess and throwing it all in the bin!! But I overcame that and found it to be really easy.
Another recipe that has me shaking with fear is Souffle, I can just see it collapsing the second I open the oven door, or simply not rising at all.
Well after thinking "I really should try it" for over a year I finally got the courage to give it a go. The recipe I used is by Keith Floyd for a cheese Souffle, I served it with Jersey Royal potatoes and a salad.Contrary to popular belief souffle is very simple to make, it comprises a simple bechamel sauce into which egg yolks and the flavour of choice is added, to this fold in stiffly beaten egg whites and bake in the oven. For a sweet souffle it is exactly the same except a sweet custard base is used.
I am pleased to report that my souffle was a success, while it didn't rise quite as much as I hoped, it did rise and tasted really good, next time I might add chopped bacon and some leeks or mushrooms for more flavour. This makes an excellent light summer meal.

The recipe can be found here: Cheese souffle
Note: it is crucial that you eat this as soon as it is cooked as it starts to collapse immediately!