Basic Cheese Soufflé

It is important to follow a few basic rules in making soufflés. The egg whites should be chilled and whipped cold just before being folded in. Never leave them to sit out in the kitchen; if whipped they will go watery, and if not, they never will. Finally, do avoid opening the oven door during the cooking time. I prefer my soufflés to be uncooked in the centre so that everybody has a crisp brown risen part of soufflé as well as some sauce to go with it. This recipe serves six people.