Soufflé au Fromage

September 25, 2016

































The feared and revered, all-time-French-classic, Soufflé, had always been one I was keen to make - a personal challenge if you will!  And this little recipe from SBS's Food Safari was where I started, with surprisingly great success. Enjoy.



1. 60 g butter

2. 60 g plain flour

3. 500 ml milk

4. 200 gruyère, grated

5. sea salt and freshly ground black pepper

6. freshly grated nutmeg

7. 6 regular size eggs, separated





Preheat oven to 200°C and butter a large soufflé dish.


1.  Make a roux: Firstly melt the butter in a heavy-based saucepan over low heat. Add the flour, stirring with a wooden spoon (although I prefer a whisk from the beginning) until the mixture becomes thick. Swap your spoon for a whisk and add the milk a little at a time, whisking it into the flour.

2. Now cook the mixture until smooth and thick, then remove it from the heat.

3. Add the cheese and season to taste with salt, pepper and nutmeg. Whisk in the egg yolks.

4. In a large bowl, beat the egg whites with a pinch of salt to stiff peaks.

5. Stir a little egg white into the saucepan of cheese mixture to loosen it. Then pour the cheese mixture into the bowl of egg whites and fold together gently.

6. Pour the mixture into the soufflé dish and smooth the top.

7. Bake in the middle of the oven for 10 minutes. Turn the oven down to 180°C and cook for another 25–30 minutes, until risen.


Serve immediately - don't wait! Absolutely best enjoyed straight from the oven. 







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