Cheese Soufflé Recipe: A Savory Delight for Every Occasion
Cheese soufflé is a luxurious, creamy, and flavorful dish that combines the rich taste of cheese with the delicate texture of a perfectly baked soufflé. This recipe will guide you step by step in creating a beautifully puffed, cheesy treat that is perfect as an appetizer for your next dinner party or special gathering. With a golden crust on top and a velvety interior, this soufflé will surely impress your guests.
Ingredients:
To make this delightful soufflé, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 40g |
| Fine salt | To taste |
| Ground nutmeg | A pinch |
| Parmigiano Reggiano DOP | 100g |
| Emmental cheese | 200g |
| All-purpose flour (00 type) | 80g |
| Whole milk | 250ml |
| Eggs | 3 |
| Extra virgin olive oil | To taste |
| Black pepper | To taste |
Nutritional Information (approx. per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 18g |
| Fat | 27g |
| Carbohydrates | 14g |
| Fiber | 1g |
| Sodium | 450mg |
Instructions:
Follow these steps to create your perfect cheese soufflé:
Step 1: Prepare the Bechamel Sauce
Start by preparing the base for your soufflé: the béchamel sauce. In a medium-sized saucepan, melt the butter over low heat. Once the butter has melted completely, add the flour and, using a whisk, stir it continuously until it forms a smooth, lump-free paste. This will create your roux.
Gradually add the whole milk to the mixture, whisking constantly to avoid any lumps. Continue to cook and whisk the mixture until it thickens into a creamy consistency. Once the sauce has thickened, season with a pinch of nutmeg, salt, and black pepper to taste.
Step 2: Add the Cheeses
While the béchamel sauce is still warm, grate the Parmigiano Reggiano and Emmental cheese. Add both cheeses into the sauce, stirring until they melt smoothly into the mixture. This will give your soufflé its rich, cheesy flavor. Set the sauce aside to cool slightly.
Step 3: Incorporate the Egg Yolks
Separate the egg whites from the yolks. Add the egg yolks to the béchamel mixture, one at a time, stirring well to combine each one thoroughly. Make sure the mixture is well-blended to ensure an even texture in the soufflé.
Step 4: Whisk the Egg Whites
In a clean bowl, whisk the egg whites until stiff peaks form. This step is crucial for achieving that light and airy texture that defines a soufflé. If needed, you can add a pinch of salt to help stabilize the egg whites.
Step 5: Combine the Mixtures
Once the béchamel mixture has cooled down a little, gently fold the whipped egg whites into the cheesy base using a spatula. Be gentle during this process to maintain the airiness of the egg whites, which will help your soufflé rise beautifully in the oven.
Step 6: Prepare the Ramekins
Prepare your ramekins by first greasing them with a thin layer of extra virgin olive oil. Then, cut strips of parchment paper, about 7-8 cm high, that are long enough to wrap around the outside of each ramekin. Place these strips around the edges of the ramekins and secure them with kitchen string. This will help the soufflé rise evenly and prevent it from overflowing.
Step 7: Bake the Soufflé
Preheat your oven to 160°C (320°F). Carefully spoon the soufflé mixture into the prepared ramekins, filling each one to about three-quarters full. Place the ramekins in the preheated oven and bake for 35 minutes, or until the soufflés have puffed up and are golden brown on top.
Step 8: Rest and Serve
Once the soufflés are baked to perfection, turn off the oven and let them rest in the oven for about 2-3 minutes. This allows the soufflé to settle slightly and hold its shape. After resting, remove the soufflés from the oven, remove the parchment paper, and serve immediately.
Tips for Success:
- Serve Immediately: Soufflés are best served straight from the oven while they are still puffed and warm.
- Cheese Variations: You can experiment with different cheeses, such as Gruyère or Cheddar, for a unique twist on the classic recipe.
- Perfect Egg Whites: Be sure to whip the egg whites to stiff peaks for the fluffiest soufflé. Any under-whipped egg whites will result in a denser texture.
Why You’ll Love This Cheese Soufflé:
The combination of Parmigiano Reggiano and Emmental cheeses gives this soufflé a rich, savory flavor that’s perfectly balanced by the creamy béchamel sauce. The airy texture, enhanced by the whipped egg whites, makes each bite melt in your mouth. Whether you’re serving it as an appetizer or as a main course alongside a salad, this soufflé is sure to be a hit at your next gathering.
Enjoy your delicious, golden, and cheesy soufflé, and share it with family and friends for an unforgettable culinary experience!
