Cheese Souffle

Cheese Souffle
Serves 6

175g  cheddar cheese, crumbled
6 Free range eggs
500g crème fraiche
Cayenne pepper

Sea Salt
1 garlic clove, crushed

2tbs  unsalted butter
50g freshly grated Parmesan cheese
Pinch of freshly grated nutmeg
Zest and juice of 1 lemon


Separate the eggs, melt the butter, crush the clove of garlic

Place the egg yolks, cheese, cayenne pepper, salt and crushed garlic in a food
blender and blend until the mixture is smooth in texture.
Add the crème fraiche and blend again thoroughly

Using a stainless steel bowl, whisk the egg whites until they form stiff
peaks and then fold this into the creme fraiche mixture.
Line the inside of each of the 6 ramekins with butter and then sprinkle in the
Parmesan cheese to stick to the buttered sides and base of the ramekins
shaking out the excess.

Pour in the liquid into each ramekin and fill to the ¾ level.
Place on the lower rack in the halogen oven and set the timer to 12 minutes,
and set the temperature  to 180ºC.
Bake until golden brown and nicely risen.
Sprinkle with the grated nutmeg andserve immediately.

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