On 2014-11-29 22:19, Nancy2 wrote:
> Paul, re ham and cheese soufflé...I love cheese soufflé, and make it fairly often, but have never
> added anything to it. Do you just add diced ham to a regular recipe? Isn't it too heavy so it
> sinks to the bottom?
>

I have faked souffles a number of times and they always seem to turn
out. One of my favourites was a seafood souffle. The bits of seafood did
not settle, just stayed in place.