EASY CHEESE SOUFFLÉ

METHOD

1.Preheat the oven to 200°C.

2. Grease two ramekins by brushing melted butter on the bottom and sides.

3. Scoop some parmesan cheese into the ramekins and rotate them to coat while pouring most of the cheese back into its container.

4.Place ramekins on a shallow baking pan.

5.Separate the eggs using two bowls; yolks in one bowl and whites in the other.

6.Add sugar, flour, salt, lemon zest, cream cheese and cheddar cheese to the yolks.

7.Mix the cream cheese mixture (soufflé base) with a spatula until well combined.

8. Sprinkle a pinch of salt over the egg whites.

9.Beat with a whisk until soft peaks form—peaks should hold their shape but not be stiff or dry.

10.Stir and fold half of the egg whites into the soufflé base until combined

11.Gently fold the rest of the egg whites into the batter.

12.Fill ramekins up to the lip with the batter.

13.Bake in the preheated oven until puffed and browned, about 12 minutes.

14.Serve immediately

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