Light and fluffy, but also rich and luscious, what dish could feel more indulgent than a cheese soufflé? Simple in appearance but complex to master, a perfect soufflé reveals your culinary respectableness! Emmental and nutmeg partner up in these light and fluffy soufflés that can be served for brunch or dinner with a simple green salad. Let them puff up in the oven, gorgeous and golden, while you relax and sip a glass of white wine.
Ingredient list for cheese soufflé recipe
Serves 4 people:
- 1 1/3 oz (40g) butter
- 1 1/3 oz (40g) flour
- 4 eggs
- 1 pint (40cl) of milk
- 1/3 lb (150g) grated cheese (Emmental)
- A little butter for the molds
- Salt, pepper, nutmeg
1. Preheat oven to 390°F (200°C).
2. In a saucepan, melt butter over low heat. Add the flour and whisk vigorously, let brown lightly ( 1-2 minutes). Then gradually add the milk, stirring constantly. Cook over low heat until thickened. Off the heat add the freshly grated cheese. Stir until melted. Salt lightly (because of the cheese) and add ground pepper, a pinch of nutmeg. Let cool.
3. Meanwhile , clarify the eggs (separate the whites and yolks in 2 bowls).
4. Beat the egg whites with a pinch of salt.
5. Butter the ramekins. To make it easier, butter must be very soft ( not melted ) to adhere to the walls of the molds. Grease the bottom and sides by a movement from bottom to top with a brush. Keep in the refrigerator.
6. When your cheesy bechamel has warmed, add the egg yolks stirring quickly. Add the egg whites in several steps by slightly raising the preparation with a spatula. Spread in ramekins and bake for 20 minutes. When the soufflés are properly inflated , they are cooked. Serve immediately .
The important points for perfect soufflés:
- Allow the bechamel to cool a bit before incorporating egg yolks.
- Grease the ramekins generously, from bottom to top with a brush.
- Don’t touch the inside with your fingers once the ramekins are buttered.
- Do not be tempted to open the oven door during baking.
- When the soufflés are cooked, serve immediately, otherwise they will eventually collapse after a while.
Accompaniments: You can serve cheese soufflés as a main course in the evening, accompanied with a salad. With a Comté soufflé, I recommend a green salad with slices of pears. With Camembert , it will be an apple salad, seasoned with olive oil and apple cider vinegar. With parmesan, add fresh figs. With Roquefort soufflé , you ‘ll be spoiled for choice: fresh grapes and toasted hazelnuts make a delicious dish.