Jamie Oliver’s Cheese Soufflé is a light, fluffy, and cheesy delight that’s both impressive and surprisingly simple to make. With a beautifully golden top and a melt-in-the-mouth center, this classic French dish is perfect for a dinner party or a special meal at home. The soufflé’s airy texture comes from whipped egg whites, while the rich cheese flavor makes it an irresistible treat.
What is Jamie Oliver Cheese Soufflé?
Jamie Oliver’s Cheese Soufflé is a classic French dish made with a cheesy béchamel base and fluffy, whipped egg whites. The soufflé puffs up in the oven, creating a light, airy, and golden-topped dish that’s packed with rich cheese flavor. Though soufflés are known for being delicate, this recipe simplifies the process, ensuring a stunning result every time.
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Why You Should Try This Recipe
- Light and fluffy: A beautifully airy texture that melts in your mouth.
- Rich cheese flavor: Made with a strong, tangy cheese that gives a delicious depth of flavor.
- Impressive presentation: Soufflés puff up dramatically in the oven, making for a show-stopping dish.
- Surprisingly easy: Though soufflés have a reputation for being tricky, this recipe breaks it down into simple, achievable steps.
- Versatile: Perfect as a starter, side dish, or even a light main course.
Ingredients Needed to Make Jamie Oliver Cheese Soufflé
- Butter (50g / 3.5 tbsp): For the béchamel sauce and grease the ramekins.
- Plain flour (50g / 3.5 tbsp): To thicken the béchamel.
- Milk (300ml / 1¼ cups): For the béchamel sauce.
- Strong cheddar cheese (100g / 3.5 oz): Grated, for a rich cheese flavor.
- Parmesan cheese (30g / 1 oz): Grated, for added depth and saltiness.
- Eggs (4 large): Separated, with the whites whipped to give the soufflé its airy texture.
- Dijon mustard (1 tsp): Adds a slight tang to the sauce.
- Nutmeg (a pinch): For warmth and extra flavor.
- Salt and pepper: To taste, for seasoning.
Equipment
- Ramekins (4 medium-sized)
- Saucepan
- Whisk
- Mixing bowls
- Wooden spoon
- Oven
Instructions to Make Jamie Oliver Cheese Soufflé
1. Prepare the Ramekins:
- Preheat the oven: Set the oven to 200°C (400°F).
- Butter the ramekins: Generously butter the inside of the ramekins, making sure to coat them well to help the soufflé rise evenly.
2. Make the Béchamel Sauce:
- Melt the butter: In a saucepan over medium heat, melt the butter.
- Add the flour: Stir in the plain flour, cooking for 1-2 minutes to form a roux.
- Slowly add the milk: Gradually pour in the milk, whisking constantly to avoid lumps, until the mixture thickens into a smooth béchamel sauce.
- Stir in the mustard and nutmeg: Add the Dijon mustard and a pinch of nutmeg for extra flavor.
3. Add the Cheese:
- Melt the cheese: Remove the béchamel from the heat and stir in the grated cheddar and Parmesan. Mix until the cheese is melted and the sauce is smooth.
- Season: Season with salt and pepper to taste, then let the mixture cool slightly.
4. Whip the Egg Whites:
- Beat the egg whites: In a clean bowl, whisk the egg whites until they form stiff peaks. This is key to creating the soufflé’s airy texture.
5. Fold the Whites into the Béchamel:
- Combine the egg yolks: Stir the egg yolks into the cooled béchamel mixture.
- Fold in the egg whites: Gently fold the whipped egg whites into the cheese mixture, being careful not to knock out too much air.
6. Fill and Bake the Soufflés:
- Fill the ramekins: Spoon the mixture into the prepared ramekins, filling them about three-quarters full.
- Bake: Place the ramekins on a baking tray and bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and turned golden on top.
- Serve immediately: Soufflés should be served straight from the oven, as they will start to deflate quickly once removed from the heat.
What Goes Well With Jamie Oliver Cheese Soufflé
- Salad: A light green salad with a tangy vinaigrette provides a refreshing contrast to the rich soufflé.
- Crusty bread: Serve with warm, crusty bread for a more filling meal.
- Roasted vegetables: Roasted asparagus or green beans complement the cheesy richness of the soufflé.
Expert Tips for Making the Best Jamie Oliver Cheese Soufflé
- Use room temperature eggs: Room temperature egg whites whip up better and hold more air.
- Don’t overmix: When folding the egg whites into the cheese mixture, be gentle to avoid losing the air that makes the soufflé rise.
- Serve immediately: Soufflés are best served fresh out of the oven when they are fully risen and fluffy.
- Preheat the oven: Make sure your oven is fully preheated to help the soufflé rise quickly.
Easy Variations of Jamie Oliver Cheese Soufflé
- Blue cheese soufflé: Swap the cheddar for blue cheese for a more intense flavor.
- Herbed soufflé: Add chopped fresh herbs like thyme or chives to the béchamel for a fragrant twist.
- Spicy soufflé: Add a pinch of cayenne pepper or paprika for a subtle heat.
Best Practices to Store Jamie Oliver Cheese Soufflé
- Refrigerate leftovers: While soufflés are best served fresh, any leftovers can be stored in the fridge for up to 2 days.
- Reheat gently: Reheat leftovers in a low oven, but note that they won’t retain the same airy texture after reheating.
Best Practices to Reheat Jamie Oliver Cheese Soufflé
- Oven method: Reheat in the oven at 150°C (300°F) for about 5-10 minutes. The soufflé will lose some of its fluffiness but will still be delicious.
How Can I Make Jamie Oliver Cheese Soufflé Healthier?
- Use reduced-fat cheese: Swap the full-fat cheese for reduced-fat versions to cut down on calories and fat.
- Reduce the butter: You can use a smaller amount of butter in the béchamel for a lighter soufflé.
- Swap the milk: Use skimmed milk or a dairy-free alternative like almond milk for a lighter béchamel.
Nutrition Value (per serving):
- Calories: 280
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 10g
- Protein: 15g
- Fiber: 0g
FAQs
Why did my cheese soufflé collapse?
Cheese soufflés are delicate and naturally deflate a little after baking. However, if your soufflé collapsed too quickly, it might be because it was overmixed or undercooked. Ensure your oven is fully preheated, and be gentle when folding the egg whites into the mixture to maintain airiness.
Can I make a cheese soufflé ahead of time?
It’s best to bake cheese soufflés just before serving, as they lose their airy texture over time. However, you can prepare the béchamel sauce and whip the egg whites in advance. Store them separately and fold the whites into the mixture just before baking.
How do I stop my soufflé from sticking to the ramekin?
To prevent sticking, generously butter the inside of the ramekin and dust it lightly with grated Parmesan or flour. This creates a barrier between the soufflé and the dish, helping it rise smoothly and avoiding sticking.
Can I freeze a cheese soufflé?
It’s not recommended to freeze a cooked soufflé, as it will lose its airy texture. However, you can freeze the unbaked mixture in the ramekins. When ready to bake, bake them straight from the freezer, adding a few extra minutes to the baking time.
Final Words
Jamie Oliver’s Cheese Soufflé is a show-stopping dish that is both rich and light. With its golden top and airy interior, it’s a perfect choice for impressing guests or treating yourself to something special. Serve it alongside a crisp salad or roasted vegetables, and enjoy this elegant dish fresh out of the oven!
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Jamie Oliver Cheese Souffle
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4
- Category: Appetizer
- Method: Baking
- Cuisine: French
Description
Jamie Oliver’s Cheese Soufflé is a classic French dish made with a cheesy béchamel base and fluffy, whipped egg whites. The soufflé puffs up in the oven, creating a light, airy, and golden-topped dish that’s packed with rich cheese flavor. Though soufflés are known for being delicate, this recipe simplifies the process, ensuring a stunning result every time.
Ingredients
- Butter (50g / 3.5 tbsp): For the béchamel sauce and greasing the ramekins.
- Plain flour (50g / 3.5 tbsp): To thicken the béchamel.
- Milk (300ml / 1¼ cups): For the béchamel sauce.
- Strong cheddar cheese (100g / 3.5 oz): Grated, for a rich cheese flavor.
- Parmesan cheese (30g / 1 oz): Grated, for added depth and saltiness.
- Eggs (4 large): Separated, with the whites whipped to give the soufflé its airy texture.
- Dijon mustard (1 tsp): Adds a slight tang to the sauce.
- Nutmeg (a pinch): For warmth and extra flavor.
- Salt and pepper: To taste, for seasoning.
Instructions
1. Prepare the Ramekins:
- Preheat the oven: Set the oven to 200°C (400°F).
- Butter the ramekins: Generously butter the inside of the ramekins, making sure to coat them well to help the soufflé rise evenly.
2. Make the Béchamel Sauce:
- Melt the butter: In a saucepan over medium heat, melt the butter.
- Add the flour: Stir in the plain flour, cooking for 1-2 minutes to form a roux.
- Slowly add the milk: Gradually pour in the milk, whisking constantly to avoid lumps, until the mixture thickens into a smooth béchamel sauce.
- Stir in the mustard and nutmeg: Add the Dijon mustard and a pinch of nutmeg for extra flavor.
3. Add the Cheese:
- Melt the cheese: Remove the béchamel from the heat and stir in the grated cheddar and Parmesan. Mix until the cheese is melted and the sauce is smooth.
- Season: Season with salt and pepper to taste, then let the mixture cool slightly.
4. Whip the Egg Whites:
- Beat the egg whites: In a clean bowl, whisk the egg whites until they form stiff peaks. This is key to creating the soufflé’s airy texture.
5. Fold the Whites into the Béchamel:
- Combine the egg yolks: Stir the egg yolks into the cooled béchamel mixture.
- Fold in the egg whites: Gently fold the whipped egg whites into the cheese mixture, being careful not to knock out too much air.
6. Fill and Bake the Soufflés:
- Fill the ramekins: Spoon the mixture into the prepared ramekins, filling them about three-quarters full.
- Bake: Place the ramekins on a baking tray and bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and turned golden on top.
- Serve immediately: Soufflés should be served straight from the oven, as they will start to deflate quickly once removed from the heat.
