Cheese Soufflé

Cheese Soufflé

The idea of making a cheese soufflé to many of you sounds utterly terrifying, I think that’s because so much hype has been made about getting that grand lift in the oven, and the fear that it will all flop! But I promise you they couldn’t be simpler to make, and once you experience your first soufflé masterpiece exiting the oven you will be thrilled with yourself. There are just a couple of things you need to remember, firstly don’t open the oven while it’s baking and secondly make sure your egg whites are whisked until they are completely stiff. My recipe that I am sharing with you today couldn’t be easier or more simple and it’s completely foolproof. 

The texture of these cheese soufflés are like light fluffy cheese clouds! Perfect as a starter or alight supper, served with some grilled purple stemmed broccoli on the side with a drizzle of extra virgin olive oil and a sprinkle of chili flakes. I also love making this soufflé with gouda, or mature cheddar cheese. It’s best to make the mixture no more than two hours before baking them –as you might loose the lightness in the egg white. But prepare everything else whenever you want – like grating the cheese and making the roux in step 2 of the recipe.

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