'The Art of making Bread is not only a science, it's a passion bordering on a compulsion' p hempston

Lemon Cheesecake Souffle, with Wild Blueberry Sauce

Rather than make a conventional Lemon Souffle, I added Cream Cheese. The benefits are quite apparent. Firstly, once the Souffle came out of the oven it did NOT start to 'Fall', the Souffle kept its structure for at least 15 minutes. PLUS, I kept a portion of the original batter in the fridge for 48hr-cooked the souffle as previously cooked---it still worked, the batter actually stood up to being mistreated. This would be wonderful for prepping ahead for dinner parties-or for feeding a large number of people.