Cheese souffle

1 serving


medium-thick sauce, cooked in butter, cool to 6-7 ° c, add egg yolks and grated cheese ground with sugar (1/2 of the norm), then, stirring, introduce the proteins beaten into the thick foam. put the mass on a greased frying pan, level, sprinkle with the rest of the grated cheese, pour melted butter, bake in the oven. the finished soufflé must be lush, with a browned crust. serve it immediately after baking, as it quickly settles and loses its appearance and taste.