You will need four 200ml ovenproof ceramic ramekins for this recipe.
A panade – or very thick roux – is enriched with cheese and eggs to form the flavour profile of the soufflé. In sweet soufflés it is usually crème pâtissière based.
Strong cheese and plenty of salt in the panade add loads of flavour. It must be well seasoned, as egg whites ‘dilute’ it.
Try to use heatproof porcelain dishes or glass ramekins, and avoid any metal ones. Don’t overfill them – you want that sky-high rise, but adding too much can mean the soufflés spill over when cooking.
Don’t open the oven door before the timer has gone off. You need the consistent heat in the oven to ensure they don’t sink back down.
Running a knife or finger around the edge of the ramekin before cooking ensures the surface of the soufflé doesn’t stick to the ramekin, encouraging it to rise evenly, and as much as possible.
- unsalted butter 30g, plus extra for the ramekins
- parmesan 25g, finely grated, plus 2 tbsp
- plain flour 30g
- whole milk 300ml
- cayenne pepper, white pepper or grated nutmeg a pinch
- gruyère 50g, finely grated
- eggs 4 large, separated
- white wine vinegar ¼ tsp
The vinegar (or any acid) helps to prevent over-whisking the egg whites, turning them clumpy or dry. It can still happen though, so stop when you’re happy with the lift on the peaks. Folding in the egg whites requires a cutting, rolling motion. Never stir once the slackening spoonful has been added. The air trapped in the mixture will expand when it gets hot and increase the volume of the batter to create the soufflé's classic rise.
Check out more lusciously light soufflé recipes
- Kcals 324
- Fat 23.1g
- Saturates 12.6g
- Carbs 9.2g
- Sugars 3.6g
- Fibre 0.4g
- Protein 19.6g
- Salt 0.8g