First things first: if the soufflé turns out perfect and gets to the table like that, it will be lovely; but don’t worry if it lowers, it’s no obligation, and it will be good even so. While in the oven, the light cream will rise and get crispy; the texture and flavor will still be delightful! Remember that all soufflées are fragile – even the most experienced chefs will wonder if it’s going to work out perfectly and if it won’t lower in the way to the table. The important thing is to have everything ready for the soufflé to be served immediately.