400ml whole milk
small bunch of thyme
75g unsalted butter
30g parmesan, grated
50g plain flour
1 tsp mustard powder
large pinch of cayenne
1 tsp yeast extract (optional)
100g extra mature cheddar, grated
4 eggs, plus 1 egg white
50g goat's cheese, crumbled into small chunks
watercress salad, to serve
Tip the milk into a large saucepan with the onion, thyme and a few cracked black peppercorns. Bring to the boil, then turn off the heat, leave to cool and strain into a jug. Melt the butter in a large saucepan. Brush about a third of this all over the inside of a 16cm soufflé dish, then sprinkle over the parmesan to completely coat the dish.
Continue to cook the remaining melted butter over a medium heat until it turns nutty brown. Use a wooden spoon to stir in the flour, mustard powder and cayenne. Cook, stirring, for 1 min until you have a sandy paste, then gradually pour in the milk, mixing it thoroughly before adding more. Once all the milk has been added, cook over a low heat, stirring continuously for 10 mins until thick. Add the yeast extract, if using, and the cheddar, and stir until melted. Season well. Tip into a bowl and set aside to cool.
Heat the oven to 210C/190C fan/gas 7 with a baking sheet inside. Separate the egg whites and yolks, putting the whites into a clean bowl and stirring four of the yolks into the sauce. (You can use the remaining egg yolk in another recipe.) Stir the goat’s cheese into the cooled sauce.
Use an electric or large balloon whisk to beat the egg whites until they just hold their shape. Use a large metal spoon to stir a spoonful of the beaten egg whites into the sauce, then gently fold in the rest, trying to keep as much volume in as you can.
Spoon the mixture into the prepared dish. Run a cutlery knife around the edge to create a ‘top hat’ effect – this ensures the soufflé will rise above the rim without sticking. Put the dish on the hot baking tray in the oven and bake for 25-30 mins until risen with a slight wobble, and the top is deep golden. Serve immediately with a watercress salad, if you like.
The cheese soufflé recipe is a phenomenal and succulent dish that anyone could be easily obsessed with. This meal serves a total of 6 people and takes a grand total of 1hr15mins to prepare (15 mins of prep time and 1 hr of cooking time).
A soufflé is a French dish and the name is from the French verb souffler, which means “to blow” or “to puff”. When you obtain the cheese soufflé recipe, you’ll prepare to cook a dish with a light, airy, and delightful taste. The cheese flavors come alive in your mouth and you might feel as if you’re a cheese Olympian while trying this dish.
Preparing a cheese souffle might be the most difficult, nerve-wracking meal you’ve ever attempted. Follow the recipe as closely as you can, and if you feel it’s not turning out right, try again or adjust accordingly.
The key to this recipe is the proper mixing of the egg whites into the sauce. You don’t want to flatten the egg whites, so stir a spoonful of the beaten egg whites into the sauce before gently folding in the remaining egg whites, trying to keep as much volume in as possible. This step is critical to get it just right.
This dish could be served as an appetizer or even the main course. Along with a side salad, the cheese souffle is a complete meal that will leave your friends and family in awe of your culinary abilities.
One essential thing you must never forget is to serve it immediately while it’s still hot from the oven. The cheese will start to deflate and its airy texture will be gone if it cools.