really my thing; double cheese soufflés

Soufflés are really my thing – love doing them and having hard time not to eat them if I ever see them on a menu. Don’t happen that often anymore and I miss them.

Can say how many I have failure during my career – must be hundreds, but I never gave up on them for some reason, as I done on pancakes, omelets and bread.

This is something I serve as a starter and serve a white burgundy with them – popular with both female and male guests. The whole soufflé experience is impressive – and there is always a rule for serving soufflés … the guest should always wait for the soufflé and not the opposite.

It takes about an hour in total to do a soufflés. I do more savory soufflés than sweet.

Double cheese soufflés, serves 4
25g (0.88oz) butter ¨
25g (0.88oz)  flour
250ml (8.45oz) milk
100gr (3.53oz) soft goat cheese, crumbled
50g (1.76oz) parmesan cheese, grated
30ml (2tbsp) chives, finely chopped
5 eggs, separated
salt and freshly ground black pepper

Heat the oven to 200C/390F/Gas6. Butter 4 x 250ml soufflé dishes.
1. Melt the butter in sauce pan and stir in the flour for a 1-2 min. Slowly add the milk while stirring all the time to make a thick sauce. Cook for a couple of minutes to ride of that floury taste.
2. Stir in both cheeses and the chives – add 4 of the egg yolks, season generously and mix well.
3. In a clean bowl – whisk all the egg whites until they are stiff and foam soft peak. Carefully fold the egg whites into the cheese mixture and pour into the buttered soufflés dishes.
4. Cook for 12-15 min until the soufflés are risen and golden.

It’s not more difficult then so. What I like with cheese soufflés as starter is there don’t have to be anything served with them – more a good dry white Burgundy/Chablis with some buttery fruit flavor. Truly a great starter for the Easter that’s coming this week.

“Age is something that doesn’t matter, unless you are a cheese”
Billie Bruke

Photos provided by; thundafunda.com/theworldwidwine.com/cheesemaking.com/
scones.org .uk/vinfolio.com/anne.geddes.com


9 thoughts on “really my thing; double cheese soufflés

    • you can use any cheese – grated,really! You can use blue cheese .. anything goes, mozzarella. As a little helper you can take a 1 tsp of baking powder into the mixture. Not that hard really.

    • Cheese souffles are good … very jummy! Start with that!
      Never open the oven door until they are ready – when they look as on my picture.

    • Same to you and thanks for dropping by! Yes double cheese souffles are jummy, I love suffles and I like the show around them – that we have to wait for the dish. Will stop by you … a little later. Have a great Easter. Viveka

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