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Souffles are usually a little scary. Will it go up? Will it not go up? but in the end, like everything in this life, you have to throw yourself and dare with them. In a saucepan, melt the butter and add progressively without stopping to stir the flour, the sugar and the hot milk. Remove the saucepan from the heat and add the 4 egg yolks. It is important to separate the egg whites and yolks well so that the egg whites are assembled well. Stir the mixture well and add the cheese and stir again. The egg whites are mounted well to point of snow. To know when they are well mounted, just turn the container and see that they do not fall and add the egg whites with delicate and enveloping movements to prevent them from falling. Ideally, a silicone “tongue” should be used. When they are well integrated into the mixture, pour into the previously greased moulds. It is important not to fill up to the edge as it will spill when you start to climb. It is advisable to fill up to approximately half. Put the moulds in a deep oven dish with the bottom full of water and put it in the preheated oven and bake 40 minutes at 150 degrees in an average height of the oven. It is important not to open the oven during the preparation, as it would lower, and serve them freshly made, since they lower quite quickly once removed from the oven. The soufflé is sprinkled with icing sugar or a jelly made with the same cherries.
Souffles are usually a little scary. Will it go up? Will it not go up? but in the end, like everything in this life, you have to throw yourself and dare with them.
