Cheese soufflé needs a thick cheese sauce and well-beaten egg whites. The sauce carries the cheese and seasoning, while the egg whites give the mixture enough air to rise in the oven. Delia Smith Cheese Souffle Recipe uses mature cheese, mustard, cayenne and nutmeg for a savoury flavour.
Ingredients
- 75g mature Cheddar cheese, finely grated
- 3 large eggs, separated
- 25g butter
- 25g plain flour
- 150ml milk
- ½ teaspoon mustard powder
- 2 pinches cayenne pepper
- A little freshly grated nutmeg
- Salt and freshly milled black pepper
- Butter, for greasing the soufflé dish
How to Make Delia Smith Cheese Souffle
Step 1
Heat the oven to 190°C, 170°C Fan, or Gas Mark 5. Butter an 850ml soufflé dish thoroughly, covering the base and sides.
Melt the butter in a saucepan over medium heat. Stir in the flour and cook for about 2 minutes, stirring continuously. Add the milk gradually, whisking after each addition until the sauce becomes smooth and thick.
Cook the sauce gently for a few minutes, then remove the saucepan from the heat. Stir in the mustard powder, cayenne, nutmeg, salt and black pepper.
Step 2
Leave the sauce until it is warm rather than very hot. Beat the egg yolks and stir them into the sauce. Add the grated cheese and mix until evenly combined.
Whisk the egg whites in a clean bowl until they form stiff peaks. Add one spoonful of the whites to the cheese mixture and stir it in to loosen the sauce.
Fold in the remaining egg whites with a large metal spoon or spatula. Cut through the mixture and lift it over itself, turning the bowl as you work. Stop folding once the whites are incorporated.
Step 3
Pour the mixture into the prepared soufflé dish. Run your thumb around the inside edge, just above the mixture, to create a shallow groove.
Place the dish on a baking sheet and bake in the centre of the oven for 30–35 minutes. Do not open the oven door during baking.
The soufflé should be risen and golden on top. Serve immediately after taking it from the oven.
What to Serve With Delia Smith Cheese Souffle
Serve the soufflé with a green salad dressed with vinaigrette. The acidity of the dressing works well with the richness of the cheese and eggs.
Steamed asparagus, green beans or fresh tomatoes can also be served alongside it. Crusty bread makes the meal more filling without adding another rich component.
Keep the sides light so the warm soufflé remains the main part of the meal.
Delia Smith Cheese Souffle Nutrition Information
Approximate nutrition per serving, assuming three servings:
- Calories: 295 kcal
- Protein: 18g
- Carbohydrates: 8g
- Fat: 21g
- Saturated fat: 12g
These figures are estimates and will vary with the cheese used and serving size.
FAQs
Why does a cheese soufflé collapse?
Some loss of height happens naturally after baking because the hot air inside the soufflé cools. A large collapse can result from under-whipped egg whites, heavy folding or opening the oven door too early.
How do I stop the soufflé from sticking?
Coat the base and sides of the dish thoroughly with butter. Pay particular attention to the upper sides where the mixture will rise.
Can I use another cheese?
Yes. Gruyère, Emmental or another firm, strongly flavoured cheese can replace mature Cheddar. The cheese should be finely grated so it melts evenly into the sauce.
Why do the egg whites need to be folded gently?
The whipped whites contain the air that makes the soufflé rise. Vigorous stirring breaks down that air and leaves the mixture heavier.
Can I prepare the soufflé mixture in advance?
The cheese sauce can be prepared ahead, but the egg whites should be whisked and folded in shortly before baking. Once the whites have been added, bake the soufflé without leaving the mixture to stand.