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Bob Hart's Cheese Souffle

Posted by: Bob Hart | 10 February, 2011 - 10:19 AM
Cheese Souffle

For years, people seriously believed that a souffle was a difficult, almost impossible, dish to prepare. Which is nonsense. A souffle is, in fact, deliciously simple to execute, and even easier to eat.

The first one I ever made was a cheese souffle from a recipe in Elizabeth David's French Provincial Cooiing - a book she wrote in 1960. And this souffle is still one of my favourite supper dishes - especially good, late at night, with a flute or two of fizz. French, naturally. I have fiddled with the recipe a bit over the years: she wrote it in imperial measure, which I have adjusted, and the range of cheeses available to us these days is slightly wider.

But it remains a simple, virtually foolproof dish. Here is my version of Elizabeth David's souffle au fromage:

Bring five large, free-range eggs to room temperature and set your oven to 200 C. In a reliable pot, stir a generous tablespoon of plain flour into 30g of unsalted butter. Gradually add 250-300mls of warmed milk, stirring (or whisking) the mixture until it is smooth. Cook out the flour over very low heat, stirring frequently, for 10 minutes. Stir in 60g of good, rich, grated comte cheese - the best you can find - with a pinch of cayenne. Separate the eggs, holding out one of the yolks for another use, and beat the other four yolks well and add to the cheese sauce. Remove from the heat and continue to stir. Check for seasoning, adding plenty of freshly ground black pepper and sea salt to taste.

Place a baking sheet low in your oven and butter a straight-sided souffle dish. The one I use is 18cm across, and 7cm deep. Whisk the whites of the five eggs until they stand in fairly firm peaks and are very creamy. Tip half the whites into the sauce mixture and fold them through with a spatula. Then, add the rest of the whites, fold them through and pour the finished mixture into the souffle dish. Run a small knife around the top of the souffle, about 3cm in from the edge of the dish, and to a depth of about 5cm. This will make the souffle rise rather like a rustic loaf of bread. Sprinkle with Italian parmesan which you have shaved with a microplane grater to keep it light, and put the souffle in the oven. It will cook in about 23 minutes, and should retain a bit of wobble at the centre when you jiggle it at that point. Remove it from the oven, serve and eat immediately.

Blog comments Your Say

  • hi Bob Could please let me know where I can get the recipe from last Thursday on Denis show for the mushrooms I think it was a sandwich ?
    Regards

    June Tanner

    june tanner Monday 28 February, 2011 - 3:26 PM

  • Hi Susie, Good point. I tend to assume that people know how to make a roux, but you are quite right. Hope the souffle worked out for you - or have you been making cheese souffles for years? Sounds like it to me.

    BOB HART Thursday 17 February, 2011 - 12:23 AM

  • ANNIE Friday 11 February, 2011 - 10:31 PM
    Hi Annie, remember to let us know how the souffle went. Most gruyere cheeses, swiss or french, work well. Or half gruyere/half parmesan. But domestic cheeses do not quite get the flavour. Bon appetit!

    BOB HART Thursday 17 February, 2011 - 12:21 AM

  • Dear Bob ..going to try your cheese souffle tomorrow ..but could not find comte cheese ..so found ,i hope something that might do ..wish me luck ..first time for a souffle..but i hope wont be last..remember me ..crocodile pies ??roo pies.Made soup with roo last week just fantastic!! Annie

    ANNIE Friday 11 February, 2011 - 10:31 PM

  • I think you may have missed a step in the recipe for souffle, you need to advise people that the butter needs to melt before you add the flour & cook this mix out ( my thought)thanks

    Susie Friday 11 February, 2011 - 10:12 AM

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