CHEESE SOUFFLE

When the weather is this lovely, I normally live off salads, vegetables and dips and things like that; but since coming back from the States, I’ve been craving home-cooked foods. There’s something so nice about being back in my new apartment and taking the time to cook for myself.

I haven’t made a souffle in years. I must have been 18 the last time I made one… it was a Grand Marnier souffle when I was working in the pastry kitchen of a five star hotel in St. Tropez. I remember the smell so well and I also remember the chef telling me that it was a good dessert for the warmer months of the year because although it’s served warm, it’s so light and fluffy and doesn’t fill you up too much on a hot day. That got me thinking, why haven’t I made a savoury souffle?

Obviously, the chef also told me that souffles needed to be served immediately and at the time, I didn’t consider the problematic of having to photograph them before they started to sink! Ohh the joys of food photography. Please excuse a few of the later photos of the slightly sunken souffles but I needed to show you what these looked like inside! They are delicious, light, fluffy and packed full of flavour.

Simple savoury souffle

Cheese soufflé, makes 6

  • Butter to grease the ramekins (about 2 tablespoons)
  • Breadcrumbs to coat the ramekins (about 2 tablespoons)
  • 50g butter
  • 60g plain flour
  • 550ml milk
  • 50g Cantadou Olives Vertes (green olive cream cheese)
  • 50g finely grated Gruyère cheese
  • 1 tablespoon finely chopped rosemary & thyme
  • salt, pepper and mustard powder to taste
  • 3 egg yolks
  • 4 egg whites
  • 1-2 tablespoons grated Gruyère for the top

 

Preheat oven to 180°C. Lightly brush your mini Le Creuset cocottes or ramekins with melted butter and then lightly coat the sides with breadcrumbs. Set aside until ready to fill.

Melt the butter on a medium-high heat. Once melted, add the flour and stir for a few minutes until smooth and golden in colour. Add the milk to the saucepan little by little stirring continuously. Use a whisk to break up any lumps. Cook for about 5 minutes until creamy. Add in the green olive Cantadou, the grated Gruyère and chopped herbs. Season with a generous amount of salt, pepper and mustard powder. Remove from heat and stir in egg yolks.

Add a pinch of salt to your egg whites and using an electric whisk or Kitchen Aid, whip the egg whites until fluffy and until they form stiff peaks.

Take a large spoonful of egg whites and stir into the mixture. Fold in the rest of the egg whites gently using a spatula to get a uniform mixture but careful not to break the egg whites up too much. Fill ramekins to the top with the mixture. Sprinkle some finely grated Gruyère on top and a few thyme leaves.

Cheese souffle recipe

Bake at the bottom of the oven (remove all other baking trays) for 25 minutes and do not open the oven door for the entire time! It’s not a bad idea to line to bottom of the oven in aluminium foil just in case they overflow at all.

Serve immediately once removed from the oven (as they will collapse quite quickly) with a bottle of chilled white wine, a light salad and some melba toast to dip in.

Olive recipesOh and if you’re looking to make the recipe but don’t have anything suitable to make it in, try your luck here to win your own little Le Creuset mini cocottes. They are the best!

Thanks for stopping by for a read and I hope you all have a wonderful weekend! xS

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