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Happy National Cheese Soufflé Day! Try These Unique Recipes to Celebrate

Unbeknownst to most of the world, yesterday (Wednesday 19 May) was National Cheese Soufflé day! So, to celebrate, we’ve rounded up three of the most interesting cheese soufflé recipes:

· Three-Cheese Soufflé

· Comté Cheese Soufflé by Raymond Blanc

· Cheese, Leek, and Herb Soufflé Casserole

One of the best cheese soufflés to celebrate National Cheese Soufflé Day!

Below, we’ll go over everything you need to make these delicious soufflés, alongside exactly the method to ensure they come out just right.

Three-Cheese Soufflé

Prep: 40 mins | Bake: 40 mins | Yield: 8 servings


· 75g butter, cubed

· 45g all-purpose flour

· 470ml whole milk

· 1 tsp Dijon mustard

· ¼ tsp salt

· 135g Swiss cheese, grated

· 90g cheddar cheese, grated

· 23g Parmesan cheese

· 6 large eggs

· ½ tsp cream of tartar

· Dash hot pepper sauce

How to Make It:

1. Melt butter in a small saucepan over a medium heat.

2. Stir in the flour until smooth.

3. Cook for one minute.

4. Gradually whisk in the milk, salt, mustard, and hot pepper sauce.

5. Bring to the boil and stir constantly for one to two minutes until thickened.

6. Reduce heat to medium-low.

7. Stir in cheeses until melted.

8. Transfer to a large bowl.

9. Separate eggs and put the whites into a medium bowl.

10. Let stand for 30 minutes at room temperature.

11. Meanwhile, beat the yolk until thick and lemon-coloured. It should take roughly 4 minutes.

12. Stir in 1/3 cup hot cheese mixture before returning it all to the remaining cheese mixture, stirring constantly.

13. Cool completely.

14. Preheat oven to 160 degrees Celsius.

15. Place eight ungreased 8-oz ramekins in a baking pan.

16. Beat egg whites with cream of tartar on high speed until stiff.

17. Use a rubber spatula to gently stir a fourth of the egg whites into the cheese mixture.

18. Fold in the remaining egg whites.

19. Divide the mixture evenly into the prepared ramekins.

20. Add one inch of hot water to the baking pan.

21. Bake for 40 to 45 minutes or until tops are golden brown.

22. Serve immediately.

Comté Cheese Soufflé by Raymond Blanc

Prep: 30 mins | Bake: 45 mins | Yield: one large soufflé, 6-8 servings


· 20g unsalted butter, softened

· 20g fine breadcrumbs

· 20g Comté cheese, finely grated

For the Base:

· 50g unsalted butter

· 50g plain flour

· 450ml whole milk, warmed

· 160g Comté cheese, grated

· 1 tsp Dijon mustard

· 3 medium egg yolks

For the Soufflé Mix:

· Juice of two lemons

· 7 medium egg whites

For the Sauce:

· 150ml double cream

· 75g Comté cheese, grated

· 4 turns of freshly ground white pepper

· 1 tbsp kirsch

How to Make It:

1. Brush a thin, even layer of softened butter over a dish using a pastry brush.

2. Coat with breadcrumbs, shaking out the excess.

3. Put the dish to one side.

4. Preheat oven to 180 degrees Celsius.

5. Put the baking tray on the middle shelf to heat.

6. Make the base: In a small saucepan, melt the butter. Add the flour, whisk until smooth, and cook to a nutty-blond roux.

7. Lower the heat.

8. Gradually add the warm milk, whisking to ensure the consistency stays smooth.

9. Add the cheese and mustard.

10. Continue to cook, stirring occasionally for 3-5 minutes.

11. Remove from the heat.

12. Allow to cool slightly.

13. Add the egg yolks and stir until the mix is silky.

14. Season with sea salt and black pepper.

15. Keep warm.

16. Whisk the egg whites and lemon juice to medium peaks in a large bowl.

17. Transfer the warm soufflé base to a big bowl.

18. Briefly whisk in one third of the whipped egg whites to lighten the base.

19. Carefully fold in the remaining egg whites with a spatula.

20. Adjust seasoning if necessary.

21. Pour the soufflé mixture into the prepared dish to three-quarters full.

22. Slide the dish onto the hot baking tray.

23. Bake for 20 minutes.

24. Make your cheese sauce: While the soufflé is cooking, bring the cream to the boil and add the cheese and pepper.

25. Stir continuously.

26. Once the cheese has melted, remove from the heat and taste.

27. Add the dash of kirsch.

28. Pour the sauce into a warm sauceboat.

29. Sprinkle the grated cheese over the surface of the souffle.

30. Bake for another 5 minutes.

31. Serve immediately.

Cheese, Leek, and Herb Soufflé Casserole

Prep: 25 mins | Bake: 35 mins | Yields: one large soufflé, 8 servings


· 1 tbsp plus 1 stick unsalted butter and more for the dish

· 450g 1/8-inch slices leeks

· Kosher salt

· Freshly ground pepper

· 55g Parmesan cheese, finely grated

· 60g, all-purpose flour

· 560ml whole milk

· 6 large eggs, separated

· 155g Gruyere cheese

· 1 tbsp finely chopped fresh parsley

· 1 tbsp finely chopped fresh dill

· 1 tbsp finely chopped fresh chives

How to Make It:

1. Heat 1 tbsp butter in a large skillet over medium-high heat until pale and golden. It takes about two minutes.

2. Add leeks, stirring frequently, until softened. It takes around 3 minutes.

3. Season.

4. Cool.

5. Butter a 9 x 13-inch baking dish.

6. Use parchment paper to create a collar around the dish.

7. Butter the outside of the parchment paper.

8. Place 45g of Parmesan in the dish, covering the sides well.

9. Discard excess cheese.

10. Melt the stick of butter in a heavy saucepan over a medium heat.

11. Add flour and cook, whisking constantly.

12. Remove from the heat, gradually adding the milk and whisking constantly, keeping batter smooth each time.

13. Add 1 tsp salt and season with pepper.

14. Return pan to medium heat.

15. Whisk until soufflé base is smooth and thickened. It’ll take around 12 minutes.

16. Preheat oven to 200 degrees Celsius.

17. Transfer soufflé base to a mixing bowl and beat in the egg yolks one at a time. Use a mixer on medium speed to do this, beating on high speed for 10 seconds after each addition to ensure proper incorporation.

18. Once you’ve added the last yolk, beat for 20 seconds on high speed before scraping down the sides of the bowl.

19. Add the Gruyere cheese, the remaining parmesan, leeks, and herbs.

20. Beat until well combined.

21. Beat egg whites with ½ tsp salt until stiff peaks form.

22. Folk whites into the base, a third at a time, folding gently but thoroughly (just a few strokes).

23. Spoon soufflé mixture into the dish.

24. Bake until puffed and golden, roughly 35 to 40 minutes.

25. Serve immediately!

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