Next level cheese soufflé
- Barney Desmazery
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Serves 4
More effort
Prep: 15 mins
Cook: 40 mins
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Impress dinner guests with our best ever cheese soufflés. We’ve updated this rich dinner party classic by boosting its flavour with cheese, herbs and cayenne
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Ingredients
Nutrition
Units:
MetricUS
-
400ml whole milk
-
¼ onion
-
small bunch of thyme
-
75g unsalted butter
-
30g parmesan
grated
-
50g plain flour
-
1 tsp mustard powder
-
large pinch of cayenne
-
1 tsp yeast extract
(optional)
-
100g extra mature cheddar
grated
-
4 eggs
plus 1 egg white
-
50g goat's cheese
crumbled into small chunks
-
watercress salad
to serve
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Nutrition: Per serving
- kcal501
- fat38g
- saturates22g
- carbs15g
- sugars4g
- fibre1g
- protein24g
- salt1.5g
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Method
-
step 1
Tip the milk into a large saucepan with the onion, thyme and a few cracked black peppercorns. Bring to the boil, then turn off the heat, leave to cool and strain into a jug. Melt the butter in a large saucepan. Brush about a third of this all over the inside of a 16cm soufflé dish, then sprinkle over the parmesan to completely coat the dish.
-
step 2
Continue to cook the remaining melted butter over a medium heat until it turns nutty brown. Use a wooden spoon to stir in the flour, mustard powder and cayenne. Cook, stirring, for 1 min until you have a sandy paste, then gradually pour in the milk, mixing it thoroughly before adding more. Once all the milk has been added, cook over a low heat, stirring continuously for 10 mins until thick. Add the yeast extract, if using, and the cheddar, and stir until melted. Season well. Tip into a bowl and set aside to cool.
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step 3
Heat the oven to 210C/190C fan/gas 7 with a baking sheet inside. Separate the egg whites and yolks, putting the whites into a clean bowl and stirring four of the yolks into the sauce. (You can use the remaining egg yolk in another recipe.) Stir the goat’s cheese into the cooled sauce.
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step 4
Use an electric or large balloon whisk to beat the egg whites until they just hold their shape. Use a large metal spoon to stir a spoonful of the beaten egg whites into the sauce, then gently fold in the rest, trying to keep as much volume in as you can.
-
step 5
Spoon the mixture into the prepared dish. Run a cutlery knife around the edge to create a ‘top hat’ effect – this ensures the soufflé will rise above the rim without sticking. Put the dish on the hot baking tray in the oven and bake for 25-30 mins until risen with a slight wobble, and the top is deep golden. Serve immediately with a watercress salad, if you like.
Recipe from Good Food magazine, March 2023
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