Culinary/Recipes/Cheese soufflé

A fluffy and airy French classic dating back to the eighteenth century.

This recipe is for one serving.

Ingredients

For the Soufflé:

• 15g (1 tablespoon) unsalted butter, plus extra for greasing
• 10g (1 tablespoon) all-purpose flour
• 80ml (1/3 cup) milk
• 1 egg, separated
• 25g (1/4 cup) grated Gruyère or Cheddar cheese
• salt
• cayenne pepper (optional, for a little heat)
• nutmeg (optional)

For the Baking Dish:

• 1/2 teaspoon butter (for greasing)

For Garnish (optional):

• Fresh chives or parsley, chopped

Method

• Preheat oven to 190°C (375°F). Grease the inside of a 250ml (1-cup) ramekin or soufflé dish with butter, and place it on a baking sheet.

• Make a roux - In a small saucepan over medium-low heat, melt 15g of butter. Stir in the flour and cook for 1-2 minutes, until the mixture becomes a pale golden colour and smells slightly nutty.

• Gradually whisk in the milk, stirring constantly until the mixture thickens and becomes smooth. Remove from heat and let it cool slightly.

• Beat the egg yolk and stir it into the sauce, along with the grated cheese. Season with a pinch of salt and cayenne pepper or grated nutmeg, if desired.

• In a clean, dry bowl, whisk the egg white until stiff peaks form. Gently fold the egg white into the cheese mixture, being careful not to deflate the egg whites.

• Carefully pour the soufflé mixture into the greased ramekin.

• Run a thumb or knife around the edge around the top inside edge of the ramekin to create a top hat effect. This should help the soufflé to rise evenly.

• Bake in the preheated oven for about 20-25 minutes until the soufflé has risen and is golden brown on top. Be sure not to open the oven door, in case the soufflé deflates.

• Remove from the oven and serve immediately, garnished with fresh chives or parsley, if desired.