Preparing a cheese soufflé is an art: make your attempt with this easy recipe for the famous French dish
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 4
- Recipe cuisine French
Sauté the flour in the butter, as if you were preparing a béchamel sauce.
Add the milk and cook, stirring, for 5-8 minutes.
Add a pinch of salt, pepper, nutmeg and let cook, stirring every so often.
Shred the cheese into strips and add it slowly to the mixture.
Add an egg yolk, one at a time.
At this point, you’ll have a compact mixture.
Heat the oven to 180°C.
Butter all the surface of the soufflé serving dish (or 6 individual serving dishes) and then lightly sprinkle with flour.
Beat the egg whites until stiff and then incorporate them carefully.
“Incorporate” means adding an ingredient to a more solid mixture, delicately moving a wooden spoon upwards and downwords.
If the egg whites fall, the soufflé won’t rise.
This is why the best container is a stainless steel bowl with a semi-spherical bottom.
If you don’t have one, a simple terrine will do.
Pour the soufflé mixture into 6 small Pyrex moulds or other oven-proof individual serving dishes.
Place in the oven for 20 minutes at 180°C without opening the oven door and then 5 minutes at 160°C.
If you’re using a single serving container, add 10 minutes to the indicated cooking times.
Turn off the oven and wait to remove the soufflé until the exact moment you’ll bring it to the table.
Serve with a fondue, a Parmigiano cheese sauce. Perfect with a few shreds of white Alba truffle.
To learn the science behind the soufflé, read the article!