I first encountered a cheese soufflé at a dinner party. It was a bit of a culinary mystery for me. The moment it came out of the oven, it was an absolute showstopper-puffed up and golden, the scent of melted cheese wafting through the air. I had no idea how something so delicate could come together so perfectly. But after a few attempts (and a few burnt soufflés), I found a recipe by Jamie Oliver that made it so much easier. Jamie’s take on the cheese soufflé is nothing short of magical. It’s easy to make, and it brings a touch of elegance to any meal.
Jamie Oliver’s Cheese Soufflé Recipe
Jamie’s cheese soufflé is the epitome of comfort food with a refined twist. He keeps it simple by using ingredients that you might already have in your pantry. But what I love about this recipe is its balance between technique and taste. The base is made with a classic roux (flour and butter), followed by cheese and eggs, all of which come together to create that light, airy texture you expect in a soufflé.
- Prep time: 15 minutes
- Cook time: 25-30 minutes
- Serves: 4
Ingredients Needed
Before you begin, gather these ingredients-nothing too fancy, just basic pantry staples that come together beautifully:
- Butter (for greasing and in the roux)
- Flour (for the roux)
- Milk (whole milk works best)
- Cheese (grated Gruyère and Parmesan are Jamie’s picks for flavor and texture)
- Eggs (separate yolks and whites)
- Salt and pepper (for seasoning)
- Mustard powder (just a pinch for a bit of a kick)
- Fresh herbs (optional, like thyme or chives)
I remember the first time I made this. I didn’t have Gruyère, so I used cheddar, and it still turned out amazing. You can get creative with the cheeses to suit your taste.
How To Make Jamie Oliver’s Cheese Soufflé
Making a soufflé sounds intimidating, but with Jamie’s recipe, it’s pretty straightforward. Here’s how you do it:
- Prepare the baking dish: Butter your ramekins generously, then dust them lightly with flour or breadcrumbs. This helps the soufflé rise evenly.
- Make the roux: In a saucepan, melt butter over medium heat. Stir in the flour and cook for a couple of minutes to form a paste. Gradually add the milk, whisking constantly to avoid lumps. Once the mixture thickens, remove from heat.
- Add cheese and seasoning: Stir in your grated cheeses, mustard powder, and a good pinch of salt and pepper. The mixture should be smooth and creamy.
- Incorporate the egg yolks: Once the cheese mixture has cooled slightly, whisk in the egg yolks until smooth.
- Whisk the egg whites: In a separate bowl, beat the egg whites to stiff peaks. This will give your soufflé that lovely rise.
- Fold the egg whites: Carefully fold the beaten egg whites into the cheese mixture. Be gentle, you want to keep as much air in the batter as possible.
- Bake: Spoon the mixture into your prepared ramekins, then bake in a preheated oven (about 375°F/190°C) for 25-30 minutes, or until puffed and golden.
- Serve immediately: The soufflé will deflate as it cools, so serve it right away for that dramatic effect.
Ingredient Science Spotlight
When you break down the science behind the ingredients, it’s clear why this recipe works so well. The combination of egg yolks and whites is crucial for the soufflé’s rise.
- Egg yolks: They provide richness and stability to the mixture, giving the soufflé its creamy base. They also help emulsify the fat (from the butter) with the liquid (from the milk).
- Egg whites: When whipped, egg whites form a foam that traps air. This air expands during baking, creating that light, airy texture we love in a soufflé.
- Cheese: The melted cheese adds flavor and helps to keep the soufflé moist while it rises. The salt and mustard powder enhance the flavor without overpowering the delicate texture.
- Butter and flour: The roux acts as a thickening agent for the base, allowing the soufflé to hold its shape without becoming too runny.
Expert Tips
- Room temperature eggs: Make sure your eggs are at room temperature. This makes them easier to whip and helps create more volume in the egg whites.
- Don’t overmix the egg whites: When folding in the egg whites, don’t overdo it. The goal is to keep as much air in the mixture as possible. Gentle folding ensures the soufflé rises properly.
- Preheat your oven: A hot oven ensures that the soufflé puffs up quickly. If the oven isn’t hot enough when you put the soufflé in, it could collapse before it sets.
- Stay close to the oven: Soufflés are notorious for deflating quickly. Keep an eye on yours, and don’t open the oven door too soon.
Recipe Variations
While Jamie’s cheese soufflé is already perfect as is, there’s room to experiment with different flavors:
- Add herbs: Chopped fresh thyme, rosemary, or chives give an earthy, fragrant touch.
- Spicy kick: A pinch of cayenne pepper or some finely chopped fresh chilies can elevate the heat.
- Meat additions: If you want to make it heartier, add cooked bacon or prosciutto pieces for a savory twist.
- Vegetarian options: Swap out the cheese for a mixture of goat cheese and spinach for a lighter variation.
- Different cheeses: Play with cheeses like sharp cheddar, blue cheese, or even a soft brie for a unique flavor profile.
Final Words
After you make this soufflé a few times, it becomes one of those go-to recipes that you just can’t get tired of. It’s simple enough for a weeknight dinner yet impressive enough for a special occasion. The beauty of a soufflé is how it combines technique with creativity. Once you get the basics down, you can try all sorts of variations.
FAQs
How Long Does It Take To Make Jamie Oliver’s Cheese Souffle?
It takes about 30 minutes to prepare and 25-30 minutes to bake.
Can I Use A Different Type Of Cheese For Jamie Oliver’s Cheese Souffle?
Yes, you can use different cheeses like cheddar, Gruyère, or a mix of cheeses for a unique flavor.
Is Jamie Oliver’s Cheese Souffle Recipe Beginner-friendly?
Yes, it’s a great recipe for beginners. Just follow the steps carefully and you’ll get a delicious result!