Cheese Souffle

Cheese Souffle

I just love the rich, but light texture of this souffle, it is a wonderful starter, not too filling.
ServesPrep / Cooking TimeDifficulty
6 45 minutes 2

If you are not a lover of blue vein cheese, try a mature cheddar instead.


Make the day before, cover and keep in the fridge, cook when ready to eat and it still rises!



175g blue vein cheese, crumbled
500g Crème Fraiche
6 Free range eggs, separated
Cayenne pepper to taste
1 garlic clove, crushed
Sea salt and cayenne pepper to taste
2tbs melted unsalted butter
50g Freshly grated Parmesan cheese
Pinch of freshly grated nutmeg


  • Place the blue cheese, cayenne pepper, salt and crushed garlic in a food processor or blender (a bowl and stick blender will also do the job) and blitz until smooth in texture
  • Add the egg yolks and crème fraiche and blitz again until well blended in.
  • In a clean bowl whisk the egg whites until stiff peaks form and then gently fold into the egg yolk mixture using a wooden spoon. Set aside.
  • Line the inside of each of the 6 ramekins and then sprinkle in the Parmesan cheese to adhere to the buttered sides and base of the ramekins shaking out the excess
  • Pour in the liquid into each ramekin and fill to the ¾ level
  • Place on a baking tray and bake in the oven at 180°C for about 30 minutes or until golden brown and set
  • Sprinkle with the grated nutmeg and serve immediately.
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