Double Baked Emmenthal Souffle

1. Put Flour and butter in saucepan and make a roux
2. Add milk slowly and stir continuously until the sauce starts to thicken
3. Add cheese and let melt but do not boil and then leave to cool slightly
4. Add egg yolks and stir gently
5. Whip together the egg whites, salt and lemon juice and fold into the mixture
6. Butter souffle moulds and pour mixture into the moulds
7. Bake for 15-20 mins on the bottom shelf of the oven at 300°F / 150°C

To make the sauce heat the cream and kirsh together until boiling - season and remove from heat