Cheese soufflé
Cheese soufflé rises due to whipped egg whites, with a rich milk sauce base featuring Gruyère cheese. Individual molds help ensure even cooking of the center; serve the soufflé immediately while it still has its fluffy top.
How to make it
Prepared 0 of 6 steps
Prepare the tins
Heat the oven to 190 °C without fan. Grease 4 straight-sided 250 ml ramekins with 15 g soft butter, brushing upwards. Coat their bases and sides with finely grated Parmesan.
Cook the rice
Melt the remaining 35 g of butter, whisk in the flour and cook for 2 minutes without browning. Gradually pour in the milk, stirring vigorously with a whisk. Cook for 3-4 minutes until a very thick smooth sauce.
Add the yolks and cheese
Remove the pan from heat, mix in salt, pepper, and nutmeg. Cool for about 5 minutes. Separate the eggs, adding one yolk at a time to the warm base, then fold in finely grated Gruyère.
Whip the whites
In a clean, dry bowl, whip the whites to stiff but still slightly glossy peaks. Do not over-whip to a dry crumbly foam. About one-quarter of this should be gently folded into the cheese mixture to lighten it, then the rest carefully incorporated with a spatula from bottom to top.
Fill and bake
Fill the ramekins about three-quarters full. Run a finger around the inner rim to clear a channel. Bake on the middle shelf for 22–28 minutes without opening the oven for the first 20 minutes.
Check for doneness and serve
The soufflé should rise and be golden, with a set center without runny egg and reach an internal temperature of 71 °C. Transfer the molds immediately to a rack and serve. Fresh green garnish or additional sauces are not necessary.
Little hint
The bowl for the whites must be completely clean: grease interferes with getting a stable foam. Prepare your workspace in advance, as even properly prepared soufflé will slowly settle after coming out of the oven — this is normal.
Frequently asked questions
What should I watch out for when cooking?
The bowl for the whites must be completely clean: grease interferes with getting a stable foam. Prepare your workspace in advance, as even properly prepared soufflé will slowly settle after coming out of the oven — this is normal.
How should I prepare the ingredients?
Heat the oven to 190 °C without fan. Grease 4 straight-sided 250 ml ramekins with 15 g soft butter, brushing upwards. Coat their bases and sides with finely grated Parmesan.
