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Three-cheese soufflé


Preparation : 10 min Resting : -
Cooking : 40 min Equipment :
Difficulty :
Rating :
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Serves 4/6 :
100 g Parmesan, diced
100 g Cheddar (or firm cheese), diced
100 g Comte (or semi-hard cheese), diced
20 g butter + 15g butter
2 tbsp plain flour
300 ml whole milk
½ tsp ground nutmeg
6 eggs
salt, pepper
1Preheat the oven to 180 °C (170 °C fan, gas mark 4).
2Chop all the cheese in the metal bowl by running the EXPERT programme
30 seconds/speed 15 (without heating)
. Separate the egg whites from the yolks.
3Push the mixture down, then add the 20g butter, flour, milk, nutmeg, salt and
pepper; run the EXPERT programme, 8 minutes/speed 4/100 °C.
4Restart the EXPERT programme, 1 minute/speed 4/100 °C. Then, with the machine
running, add the egg yolks one by one through the cap opening. Transfer the
cheese mixture to a large bowl and set aside to cool.
5Whisk the egg whites: ensure the metal bowl is cold, spotlessly clean and dry, fit
the whisk, and pour the egg whites into the bottom of the bowl with a pinch of salt.
Remove the cap to allow as much air as possible into the egg whites. Run the
WHISK programme.
6Butter a soufflé mould or large ramekin. Gently fold the egg whites into the cheese
mixture and pour into the prepared mould. Bake in the preheated oven for about
30 minutes until golden brown and risen. Serve immediately.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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Marcus King

Never thought I would attempt a souffle before I got my CE - followed this recipe using a mature cheddar, parmesan and comte. There were just the 2 of us so I halved the recipe amounts and there was still more than enough mixture for 4 normal sized ramekins. A definite "do again"!

Beth

My friend makes this all the time, and it is to die for!