after a failed attempt, I did manage to make two soufflés rise (I think cream of tartar played a big role).
Question is: straight out of the oven, they were beautiful and puffy, but way too hot to eat without burning your mouth. After a few minutes, they had cooled down enough and they actually tasted pretty good, but had deflated significantly (for reference: I put them into the oven about half an inch below the rim, I took them out about half an inch above the rim and I could only eat when they were back to rim level or even slightly below.
The texture was definitely fluffier than a frittata or cake, but not as airy as they looked when they peaked.
Is it normal?
Thanks so much!