Sharing both sweet and savory soufflés is a simple recipe to prepare, but it comes with a few secrets to ensure success every time. First, the béchamel sauce (white sauce) must have a thick consistency; if it’s too runny, the soufflé won’t rise properly when baked. Semi-hard cheese like Gruyère...
Ingredients
béchamel sauce1/2L
fresh cheese150g
Gruyère cheese150g
eggs6
salt
pepper
Nutrition (per serving)
Calories
241.7kcal (12.08%)
Protein
15.0g (30%)
Carbs
8.3g (3.03%)
Sugars
2.5g (5%)
Healthy Fat
5.9g
Unhealthy Fat
11.8g
% Daily Value based on a 2000 calorie diet
How to make Cheese Soufflé
- Step 1
Cut the fresh cheese into small cubes and grate the Gruyère cheese using a coarse grater. Separate the egg whites into one bowl and the yolks into another.
- Step 2
Prepare a thick béchamel sauce, season it with salt and pepper, and when it’s warm, add the egg yolks one at a time, stirring constantly.
- Step 3
Incorporate the cheeses into the béchamel and yolk mixture. Beat the egg whites until stiff peaks form.
- Step 4
Gently fold the beaten egg whites into the béchamel, yolk, and cheese mixture, using soft, folding motions to incorporate air into the batter.
- Step 5
Grease a baking dish or individual oven-safe ramekins that can be served at the table.
- Step 6
Pour the cheese soufflé mixture into the dish or ramekins and place in a preheated oven at 180°C (350°F).
- Step 7
Under no circumstances should you open the oven door before 20 minutes of baking have passed, as this will cause the soufflé to collapse.
- Step 8
Bake until the cheese soufflé is well-risen and golden on top.
Nutrition (per serving)
Nutrition (per serving)
Calories
241.7kcal (12.08%)
Protein
15.0g (30%)
Carbs
8.3g (3.03%)
Sugars
2.5g (5%)
Healthy Fat
5.9g
Unhealthy Fat
11.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the béchamel sauce is thick to help the soufflé rise properly.
Grate semi-hard cheese like Gruyère to blend well into the mixture.
Cut fresh cheese into small cubes to melt evenly in the béchamel sauce.
Do not open the oven door during the first 20 minutes of baking to prevent the soufflé from collapsing.
FAQS
Why is the béchamel sauce consistency important?
A thick béchamel sauce ensures the soufflé rises properly when baked.
Can I use other types of cheese?
Yes, you can experiment with other semi-hard cheeses, but Gruyère and fresh cheese work best for this recipe.
Why do I need to separate the egg whites and yolks?
Separating the egg whites allows you to beat them into stiff peaks, which helps incorporate air into the soufflé for a light and fluffy texture.
What happens if I open the oven door too early?
Opening the oven door before 20 minutes of baking can cause the soufflé to collapse due to the sudden change in temperature.
Can I make this recipe in advance?
Soufflés are best served immediately after baking, as they tend to deflate quickly once removed from the oven.
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