Traditional three cheese soufflé recipe

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 311 calories / serving
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Pre-heat the oven to 200°C. Brush 4 individual, ceramic ramekins with half of the softened butter, using a pastry brush, making upwards strokes as you brush. Chill until needed.

Melt the butter in a saucepan over a medium heat, then whisk in the flour until you have a smooth roux. Cook the roux for 1-2 minutes, whisking occasionally. Whisk in the milk in a slow, steady stream until you have a thickened sauce, then whisk in the egg yolks, mustard and most of the grated cheese until smooth.

Simmer the sauce for 5-6 minutes, adjusting the seasoning as you do, then remove from the heat. Whisk the egg whites in a clean mixing bowl with a pinch of salt until soft peaks form, then fold into the cheese sauce.

Spoon into the ramekins and sprinkle the tops with the remaining grated cheeses. Run the tip of your finger around the rim of the ramekins then bake for 12-15 minutes until golden and risen. Remove and serve immediately.

  • Ingredients

  • 50g butter, softened
  • 25g plain flour
  • 175ml milk
  • 4 large eggs, separated
  • 1tsp Dijon mustard
  • 25g Gruyere, grated
  • 25g Emmental, grated
  • 25g Comte, grated
  • salt
  • pepper
  • Energy 1290kj 311kcal 16%
  • Fat 25g 35%
  • Saturates 13g 63%
  • Sugars 2g 2%
  • Salt 0.8g 14%

of the reference intake
Carbohydrate 7.1g Protein 16g Fibre 0.3g

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