4 min read

Cheese Soufflé

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Time for another “retro” dish to here at Souvlaki For The Soul.

In all its “puffy glory” I present the cheese soufflé.

I couldn’t resist.

After reading an article in yesterday’s Sydney Morning Herald “Good Living” magazine I just had to make it. And to be honest, it’s been a fair few years since I had a go at making a soufflé. Like my poached pears this dish certainly deserves to be labelled as another “classic”.

In all honesty I was a little apprehensive about making this cheese soufflé.

Like baking it requires a sense of precision and a little correct technique. I folded the egg whites like I was holding a newborn baby!   That’s how careful I was not to stuff it up.

Overall the cheese soufflé turned out beautiful. Gloriously puffy, airy and with a crunchy golden top.

However, like a reality show contestant its fame didn’t last long.

I had to be quick to get that shot you see above because as soon as I photographed it started to sink. But that was to be expected.

There are many versions of soufflé’s you can make but I prefer the savoury ones. I made my cheese soufflé with a pungent Romano cheese I had in the fridge and threw in a few tablespoons of basil pesto.

Serve it up with a nice green salad, a glass of Tasmanian Pinot and you have yourself a simple, filling and light lunch.

I only have one question.

What retro dish would you like to see next?

Cheese Soufflé
 
Prep time
Cook time
Total time
 
A classic cheese souffle recipe.
Author:
Recipe type: Lunch
Cuisine: French
Serves: 4
Ingredients
  • 60 grams of butter-plus a little extra for brushing
  • 2 tbsp of breadcrumbs
  • 3 tbsp of plain flour
  • 1 cup of milk
  • salt and pepper to taste
  • 1 cup of grated Romano/Pecorino/Parmesan cheese
  • 3 eggs, separated
  • 1-2 tbsp of basil pesto
Instructions
  1. Preheat your oven to 190 deg C and use a little of the extra butter to brush around the insides of the ramekins. Dust each ramekin with half of the breadcrumb mixture.
  2. Separate your eggs and proceed to beat the egg whites until they are stiff. Set aside.
  3. Melt the butter on a medium heat and add the flour. Stir well with a wooden spoon and cook the mixture for one minute.
  4. Add the milk, mix well and allow it to come to a simmer.
  5. Add the salt and pepper and the egg yolks one at a time, ensuring they are mixed well after each addition.
  6. Remove from the heat and add the cheese and basil pesto and mix well.
  7. Fold your egg whites into the mixture using the “cut and fold” technique. Be gentle but not too slow!
  8. Pour the cheese souffle mixture into the pre-buttered ramekins and run your finger around the edge of the ramekin.
  9. Sprinkle with some extra grated cheese and the remaining breadcrumbs.
  10. Bake for 20-25 mins until golden and serve immediately.
Notes
I used four ramekins for this that measured 15cms in diameter and were 6 cms deep