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Cheese Soufflè Recipe

The Soufflè is a classic of the cuisine, it has French origin and an be prepared in the sweet version or the salted version as well. This Cheese Soufflè Recipe is prepared with really simple ingredients as milk, butter, heavy cream, eggs and Parmesan cheese. Preparing a cheese soufflè isn't so difficult as it seems, the most important step is cooking, but if you follow carefully all the rules your soufflè will result simply tasty. The cheese soufflè is ideal to serve when you're preparing an elegant dinner.


PREP: 50 min


COOK: 50 min




30g - flour

2 - yolks and whites separated

1 1/2 - cup milk

1 1/2 - cup heavy cream

70g - butter

180g - finely grated Parmesan cheese

- salt and freshly ground pepper to taste


Preheat the oven to 180 Degrees C. Lightly butter 4 souffle dish (125ml each). Melt the butter into a large pan, add the flour and cook for 1 minute over medium heat. Remove the pan from heat and gradually add the milk. Replace the pan over medium heat and stir until the mixture boils and is quite smooth. Arrange all the mixture in a terrine, add the yolks and 3/4 of Parmesan cheese ans stir continually. Whisk the whites of the eggs in a large clean and dried bowl, until they stand in peaks on the whisk and look very creamy. Add very delicately the whites to the cheese basic mixture. Pour the whole mixture, without delay into the souffle dish and with a palette knife, mark a deep circle (about one inch) from the edges. In this way the cheese souffle will come out with a cottage-loaf look to the top. Place the souffle dish into the preheated oven and cook for about 15-20 minutes, until lightly brown but not burned. Remove from oven and allow to cool for 30 minutes. Remove the cheese souffle from their dish, top with the remaining Parmesan cheese and 1/4 of the cream each. Serve warm and accompany with a fresh salad.

Cheese Soufflè