Don't be put off cooking a gorgeous soufflé at home. Our simple step-by-step guide shows just how easy it is to master these wonderfully light, creamy, cheese soufflés, with top tips to help you get the ultimate rise and perfect texture every time.
Preheat the oven to gas 6, 200°C, fan 180°C. Use a little softened butter to grease 4 x 9cm ceramic ramekins until thoroughly coated. Sprinkle over 2 tbsp Parmesan so the insides of the ramekins are coated, tipping away any excess.
Heat 40g unsalted butter in a pan over a medium heat until melted, then stir in 40g plain flour and mix until smooth. Gradually stir in 300ml whole milk. Cook, whisking continuously, for 5 mins or until the mixture thickens.
Then remove from the heat and add 100g coarsely grated Gruyère cheese. Stir until melted then transfer the mixture to a large bowl. Leave to cool for 5 mins. Separate 4 eggs, reserving the whites. Stir the yolks into the cooled cheese mixture, one at a time, until well incorporated. Cover and leave to cool to room temperature.
Place the reserved egg whites in a clean bowl and whisk until stiff peaks form. Stir a heaped tablespoonful into the cheese base until loosened and well incorporated. Carefully stir through the remaining whites using a large metal spoon, trying to only stir once or twice, taking care to knock out as little air as possible.
Place the prepared ramekins on a baking sheet and divide the soufflé mixture between them. Run a cutlery knife or your finger around the edge of each ramekin to create a ‘top hat’ effect. This will ensure the soufflés rise evenly. Scatter 1 tbsp finely grated Parmesan over the tops.
Bake the soufflés for 13-15 mins until the soufflés are well risen. The tops should feel soft but springy to touch and will wobble slightly when the ramekin is tapped.
Soufflés will remain firm and risen for just a few minutes before they start deflating, so serve and eat immediately after removing from the oven.
Here's a simple shopping list so you can easily buy the ingredients for these gorgeous cheese soufflés. We'd recommend making a note of the ingredients or taking a screenshot before you head to the shops.
25g butter, softened, for greasing2 tbsp Parmesan, finely grated40g butter40g plain flour300ml whole milk100g coarsely grated Gruyère cheese4 eggs
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