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Cheese Soufflé

A light and airy Cheese Soufflé, perfect for impressing family and friends with its delightful rise and luxurious taste.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: French
Calories: 280
Ingredients Method Notes

Ingredients
  

For greasing
  • 15 g unsalted butter (melted) This adds a rich backdrop to your soufflé.
Base mixture
  • 45 g unsalted butter A creamy base that enhances the overall flavor.
  • 60 g plain flour (all-purpose flour) Providing structure and helping achieve the perfect rise.
  • 450 ml milk Creates a smooth, luscious sauce that makes the soufflé dreamy.
  • 240 g Gruyère (grated) This cheese introduces a nutty, aromatic quality that’s hard to resist.
  • 3 teaspoons Dijon mustard A zesty kick that enhances the cheese’s flavor.
  • to taste Sea salt Elevates the taste and balances the flavors.
  • to taste White pepper (freshly cracked) Adds a subtle heat and depth.
  • 6 eggs (separated) Essential for achieving the soufflé’s light and fluffy texture.

Method
 

Preparation
  1. Preheat the oven to 200°C/390°F (without fan) and place a baking tray inside.
  2. Generously brush the soufflé dish with melted butter to create a non-stick surface.
Making the Sauce
  1. In a large saucepan, melt the 45 g of unsalted butter over medium-high heat.
  2. Add the 60 g of plain flour and stir the mixture using a wooden spoon, cooking for about 2-3 minutes to eliminate the raw flour taste.
  3. Gradually incorporate 450 ml of milk into the mixture, starting with a spoon and then switching to a whisk to ensure a smooth, lump-free sauce.
  4. Remove from heat and allow the mixture to cool for about 5 minutes, stirring occasionally.
Combining Ingredients
  1. Stir in the 240 g of grated Gruyère and 3 teaspoons of Dijon mustard, adding salt and freshly cracked white pepper to taste.
  2. Separate the eggs, adding the yolks to the saucepan and beat them in well with a wooden spoon.
  3. In a separate bowl, whisk the egg whites until they triple in volume and stiff peaks form.
  4. Gently fold the egg whites into the mixture, one-third at a time, taking care not to overmix.
Baking
  1. Pour the mixture into the prepared dish, ensuring at least a 2 cm (1 inch) gap from the top of the dish for rising.
  2. Bake for 30-40 minutes, or until the soufflé is beautifully risen and golden in color.
  3. Serve immediately and enjoy!

Notes

Ensure your egg whites are free from any yolk. Experiment with different cheeses for unique flavors. Store leftovers in an airtight container for up to two days and reheat in the oven for best texture.