Jamie Oliver Cheese Souffle
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.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4
- Category: Appetizer
- Method: Baking
- Cuisine: French
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.