Cheese soufflé takes 30 minutes in the oven and comes out airy and fluffy. Key steps: drain the fromage blanc thoroughly, whip egg whites to stiff peaks, and serve immediately hot. Cream adds richness without weighing it down.
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Ingredients for 6 servings

servings
  • 17.75 oz (500 g) fresh cheese in a mold
  • 2 tablespoons thick crème fraîche
  • 2 eggs
  • 1 tablespoon flour
  • 1 pinch of salt and pepper