To finish the soufflés, preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the remaining cheese over the soufflés and spoon a tablespoon of double cream over each one. Bake for 10 minutes ...

To serve, heat oven to 200C. Loosen the edges of the souffles and turn out on to a tray lined with baking paper. Top with the remaining cheese and place 2 Tbsp of cream over each souffle.

The stronger the cheese ... Enjoy these souffles straight from the oven when they’re puffed and golden. If you’re having guests over, these can be made ahead of time and twice cooked, ensuring ...

These light and airy soufflés feature a golden mushroom base, a rich parmesan béchamel, and fluffy egg whites, baked to perfection.

The twice-baked mushroom soufflé emerges as a star ... Remove from the heat and add the Parmesan, Dijon and nutmeg. Season with salt and pepper, to taste. Beat in the egg yolks, one at a time ...

About Cheese Souffles with Apple Walnut and Pomegranate Salad Recipe: A delight for cheese lovers, this souffle is a blend of cheddar and parmesan, steamed in moulds and finally baked to serve. Topped ...