souffle!

My first attempt at a souffle, starting of course with melted butter (it is after all French!)
Grating gruyere into the bechamel sauce (melted butter, flour, and milk, simmered to a semi-thick consistency)
Whipping up egg whites to be folded into the bachamel (along with an egg yolk and ham)
The folding process is definitely the most difficult aspect of this otherwise simple recipe. Keeping the bechamel at a good temperature/consistency without heating too much while whipping the egg white and folding it all together with as minimal mixing as possible. I could probably improve on this technique, but for a first attempt I think it went well! (rosemary ham pictured below)
The finished product! Slightly deflated at this point, but delicious none the less! I would like to try a sweet (chocolate perhaps?) souffle next!

Whats next? I'd like to venture into more forms of bread including lavash crackers, rosemary-potato bread, and sourdough (get to start my own culture!!). As well as other desserts.