Make sure everyone is seated before the souffle comes out of the oven because it will begin to
deflate almost immediately. The recipe works equally well with strong blue cheeses such as
Roquefort.
40 g / 1 1/2 oz / 3 tbsp butter
25 g / 1 oz / 1/4 cup plain flour
175 ml / 6 fl oz / 3/4 cup milk
1 bay leaf
freshly grated nutmeg
grated Parmesan cheese, for sprinkling
40 g / 1 1/2 oz herb and garlic soft cheese
150 g / 5 oz firm goat's cheese, diced
6 egg whites, at room temperature
1.5 ml / 1/4 tsp cream of tartar
salt and freshly ground black pepper
Serves 4-6
1-Melt 25 g/l oz/2 tbsp butter in a heavy saucepan over medium heat. Add the flour and cook
until golden, stirring occasionally.
2-Pour in half the milk, stirring vigorously until smooth. Stir in the remaining milk and add the
bay leaf. Season with a pinch of salt and plenty of pepper and nutmeg. Reduce the heat to
medium low, cover and simmer gently for about 5 minutes, stirring occasionally.
3-Preheat the oven to 190oC/375oF/Gas 5. Generously butter a 1.5 litre/ 2 1/2 pint/6 1/4 cup
souffle dish and sprinkle with Parmesan cheese.
4-Remove the sauce from the heat and discard the bay leaf Stir in both cheeses.
5-In a clean greasefree bowl, using an electric mixer or balloon whisk, beat the egg whites
slowly until they become frothy. Add the cream of tartar, increase the speed and continue beating
until they form soft peaks, then stiffer peaks that just flop over a little at the top.
6-Stir a spoonful of beaten egg whites into the cheese sauce to lighten it, then pour the cheese
sauce over the remaining whites. Using a large metal spoon, gently fold the sauce into the whites
until the mixtures are just combined.
7-Pour the souffle mixture into the prepared dish and bake for 25-30 minutes, until puffed and
golden brown. Serve at once.
deflate almost immediately. The recipe works equally well with strong blue cheeses such as
Roquefort.
40 g / 1 1/2 oz / 3 tbsp butter
25 g / 1 oz / 1/4 cup plain flour
175 ml / 6 fl oz / 3/4 cup milk
1 bay leaf
freshly grated nutmeg
grated Parmesan cheese, for sprinkling
40 g / 1 1/2 oz herb and garlic soft cheese
150 g / 5 oz firm goat's cheese, diced
6 egg whites, at room temperature
1.5 ml / 1/4 tsp cream of tartar
salt and freshly ground black pepper
Serves 4-6
1-Melt 25 g/l oz/2 tbsp butter in a heavy saucepan over medium heat. Add the flour and cook
until golden, stirring occasionally.
2-Pour in half the milk, stirring vigorously until smooth. Stir in the remaining milk and add the
bay leaf. Season with a pinch of salt and plenty of pepper and nutmeg. Reduce the heat to
medium low, cover and simmer gently for about 5 minutes, stirring occasionally.
3-Preheat the oven to 190oC/375oF/Gas 5. Generously butter a 1.5 litre/ 2 1/2 pint/6 1/4 cup
souffle dish and sprinkle with Parmesan cheese.
4-Remove the sauce from the heat and discard the bay leaf Stir in both cheeses.
5-In a clean greasefree bowl, using an electric mixer or balloon whisk, beat the egg whites
slowly until they become frothy. Add the cream of tartar, increase the speed and continue beating
until they form soft peaks, then stiffer peaks that just flop over a little at the top.
6-Stir a spoonful of beaten egg whites into the cheese sauce to lighten it, then pour the cheese
sauce over the remaining whites. Using a large metal spoon, gently fold the sauce into the whites
until the mixtures are just combined.
7-Pour the souffle mixture into the prepared dish and bake for 25-30 minutes, until puffed and
golden brown. Serve at once.
