Description
Creamy Jamie Oliver Cheese Souffle elevates simple ingredients into a luxurious French classic. Light and airy, this sophisticated dish promises a delightful culinary experience you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 140 grams (5 ounces) extra mature cheddar, finely grated
- 4 eggs, separated
- 1 small onion, thickly sliced
- 2 fresh or dried bay leaves
- 1 heaped teaspoon English mustard
Dairy and Cream Ingredients:
- 142 milliliters (4.8 fluid ounces) double cream
- 425 milliliters (14.4 fluid ounces) milk
- 4 tablespoons butter, plus extra for greasing
Dry Ingredients:
- 7 tablespoons plain flour
- 1 pinch of nutmeg
Instructions
- Preheat the oven to 350°F (180°C) with fan setting at 320°F (160°C). Create a flavor foundation by gently warming milk with whole onion, freshly grated nutmeg, and aromatic bay leaves in a medium saucepan. Allow the mixture to steep for 30 minutes, extracting maximum flavor. Thoroughly grease eight 5-ounce (150-milliliter) ramekins with butter or cooking spray.
- Craft a classic roux by melting unsalted butter in a separate saucepan. Gradually incorporate all-purpose flour, stirring continuously for approximately one minute until the mixture becomes smooth and pale. Carefully strain the infused milk, discarding the aromatics, and slowly whisk into the roux. Return to medium heat, stirring consistently until the sauce transforms into a velvety, thick consistency.
- Remove the sauce from heat and fold in tangy Dijon mustard, rich egg yolks, and approximately 75% of the grated cheese. Season the mixture with salt and freshly ground black pepper to enhance the flavor profile. Transfer the mixture to a spacious mixing bowl.
- In a pristine mixing bowl, vigorously whip egg whites until they form stiff, glossy peaks. Gently fold the whipped whites into the cheese mixture, maintaining the delicate air bubbles to ensure a light, airy texture.
- Distribute the soufflé mixture evenly into prepared ramekins, filling each approximately two-thirds full. Position the ramekins inside a large roasting pan and create a water bath by pouring boiling water halfway up the sides of the ramekins. Bake for 15-20 minutes until the soufflés rise dramatically and maintain a slight jiggle in the center.
- After initial baking, carefully release the soufflés from ramekins by running a thin knife around the edges. Invert them into an ovenproof serving dish. Sprinkle the remaining cheese over the top and drizzle one tablespoon of heavy cream on each soufflé. Return to a preheated oven at 425°F (220°C) and bake for an additional 10-12 minutes until the tops become golden and dramatically puffed.
Notes
- Serve this puffy delight immediately after the second bake to capture its dramatic, sky-high presentation.
- Prepare the first bake stage earlier in the day, saving final cooking for just before guests arrive.
- Room temperature eggs guarantee better integration and maximum whipping volume.
- Pristine, grease-free ramekins and whisking bowls are crucial for souffle success.
- Quickly fold egg whites to preserve their delicate volume and prevent unwanted deflation.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dinner, Snacks
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 295 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 155 mg