Not quite High enough

A great day cooking desserts and pastry at the Martin Wishart Cook School. It culminated in us cooking our own lunch dessert, a strawberry souffle. I managed to hide the fact that I don't really like souffle through the whole process!

Anyway, the rise wasn't as good as hoped, because I was too delicate tapping the air out of the ramekin. You can see the air bubbles in the side of the mixture.

This is a fairly non-serious entry to the WBC challenge on the theme of "High".