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 a tasty variation, try Vincent Gadan's raspberry souffle recipe. 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.
Preheat the oven to 200°C and butter a large soufflé dish.
To make a roux, melt the butter in a heavy-based saucepan over low heat. Add the flour, stirring with a wooden spoon until the mixture forms a thick paste. Swap the spoon for a whisk and add the milk in small amounts, whisking it into the flour. Cook the mixture until smooth and thick, then remove from the heat.
Whisk in the cheese and season to taste with salt, pepper and nutmeg. Whisk in the egg yolks.
In a large bowl, beat the egg whites with a pinch of salt to stiff peaks – they should be firm but not dry. Stir a little egg white into the saucepan of cheese mixture to loosen it. Then pour the cheese mixture into the bowl of egg whites and fold together gently.
Pour the mixture into the soufflé dish and smooth the top. Bake in the centre of the oven for 10 minutes. Turn the oven down to 180°C and cook for another 25–30 minutes, until risen and golden brown. Serve immediately.