My cheese and raspberry soufflés  

To make my cheese soufflés, I started by preparing the ramekins by coating them in melted butter and covering the inside with breadcrumbs I then put them in the fridge to chill. I weighed out all of my ingredients: cheese (strong cheddar and goats cheese), mustard powder, milk, flower, butter, egg yolks and egg whites. 

To make the cheese soufflé mix, I started by making a rue by melting butter in a pan and then sieving in the flower and mustard powder. I turned the rue into a white sauce by taking it off the heat and slowly adding in the milk. After all of the milk was combined I returned the sauce to the heat stirring continuously until it became a very thick consistency. I them let it to cool completely. I then stirred the egg yolks and cheese into the white sauce and seasoned to my liking. I wisked the egg whites to soft peaks and used a metal spoon to encouparate them into my white sauce. I spooned the mixture into the chilled ramekins and and cleaned the edges to make sure that they did not burn. I then cooked them for 11 minutes.