Cheese soufflé recipe (soufflé au fromage)
- Cuisine: French
- Serves 4-6
A mix of simple ingredients and clever techniques makes the light and creamy masterpiece that is soufflé. Use the best cheese you can source and serve straight away!For tasty variations on souffle, try Vincent Gadan's raspberry souffle. Also, browse our cake recipes for more sweet inspiration.
60 g butter
60 g plain flour
500 ml milk
200 g gruyère, grated
sea salt and freshly ground black pepper
freshly grated nutmeg
6 eggs, separated
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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Cooking dried beans or pulses
When cooking dried beans or pulses, don't add salt until they are tender. Salt toughens the skins and lengthens the cooking time.
Made by browning butter in a pan and adding lemon juice and parsley. Usually used as an accompaniment to fish, particularly skate and plaice.