Cheese soufflé recipe. Cheese soufflé as a culinary masterpiece

Cheese soufflé is a wonderful appetizer, a complete meal, and even an addition to tea. It can be served for any occasion, regardless of the time of day or occasion. Moreover, it is incredibly easy to prepare, it turns out delicious, and does not require expensive or rare ingredients.

Cheese soufflé - general principles of preparation

Hard cheese is usually used for soufflé, unless nothing else is specified in the recipe. Sometimes several varieties are put into one dish. For example, as Gordon Ramsay does, his cheese soufflé is famous all over the world. Below are two different recipes.

In addition to cheese, eggs are always added to the soufflé. Most often, the whites are beaten separately and added to the rest of the ingredients at the very end. Cream, milk, various spices, and flour can also be added to the dish. Interesting options with fish, chicken, vegetables. There are many soufflé recipes, you can always choose according to your taste. The mixture is poured into small molds and baked in the oven.

Simple cheese soufflé with eggs

The recipe for the easiest cheese souffle to prepare, which can be easily prepared for breakfast or for a snack. Any hard cheese can be used.

Ingredients

50 g butter;

50 g flour;

150 g cheese;

250 ml milk.

A little butter and flour for processing the molds.

Preparation

1. You need to prepare the molds right away so you don’t have to be distracted by them later. Grease the inside and sprinkle with flour. You can use crackers in the same way, but they should be white and not toasted, only dried.

2. Place the butter in a saucepan and melt.

3. Add flour to the oil and fry for a minute.

4. Reduce heat and pour in milk in a thin stream, stir quickly so that the pieces do not have time to set. Remove the thickening mass from the heat.

5. Cut the cheese into small cubes or grate it coarsely.

6. Add the yolks, one at a time, into the brewed flour, followed by the cheese. At this stage, you need to quickly stir the mixture so that the eggs do not cook.

7. Pour the whites into a clean bowl and beat thoroughly.

8. Combine the main mass with the protein foam, stir gently and immediately place in the molds.

9. By this time the oven should be preheated to 180, the cheese soufflé is baked for about twenty minutes. We focus on the color of the cap; it should turn golden.

Cheese soufflé (Gordon Ramsay recipe with spinach)

Gordon Ramsay is a famous presenter who loves to delight viewers with new dishes. He has his own view of products and a special approach. Cheese souffle according to Gordon Ramsay's recipe turns out to be unusually aromatic and tender.

Ingredients

450 g spinach;

1 clove of garlic;

A cup of milk;

One shallot;

0.25 cups of flour;

Salt pepper;

200 g goat cheese;

2 tablespoons parmesan;

3 l. olive oils;

K.pepper.

Preparation

1. Wash and dry the spinach leaves, put the olives in a frying pan with a spoonful of oil, cover and simmer under the lid for several minutes. The greens should lose volume.

2. Grind the spinach with a blender or twist it.

3. Pour the remaining oil into the frying pan, add the shallots cut into small cubes, and lightly fry.

4. Add red pepper and flour to the onion, fry together over low heat. Stir constantly so that the flour does not form lumps.

5. After a couple of minutes, add milk, pour in and stir quickly. Continue cooking until the mixture thickens. Then pour it into a bowl and throw in the garlic.

6. Grind the goat cheese, add Parmesan and spinach to it, mix with milk sauce. Add the egg yolks one at a time. It is important to stir them thoroughly.

7. At the end, season the soufflé with salt and add black pepper.

8. Beat the whites separately. We make strong foam. Combine with spinach cheese dough. Stir with a spatula for a few seconds.

9. Now put the mixture into greased soufflé containers, bake the cheese products for 12-14 minutes at 200 degrees until the tubercles are browned.

Cheese soufflé with mustard powder

An incredibly aromatic and unusual recipe for a cheese soufflé that simply cannot fail. In addition to the standard ingredients, dry mustard powder is added to the dough.

Ingredients

300 ml milk;

30 g crackers;

100 g cheese;

50 g flour;

1 tsp. mustard;

Salt and pepper as desired.

Preparation

1. Immediately prepare the molds. Rub the inside with any oil, sprinkle with crackers.

2. Melt the recipe oil over the fire, add flour and start frying, immediately add mustard powder. As soon as the mixture begins to brown, add milk. You should get a homogeneous paste. Warm up for a minute and remove from heat, let cool slightly.

3. While the flour is standing, separate the egg yolks and grate the cheese.

4. First add the cheese so that it cools the mass, stir and add the yolks one at a time.

5. Beat the whites thoroughly. We send it in a soufflé. At this stage, stir as carefully as possible so that the foam does not fall off.

6. Place the air mass into previously prepared forms.

7. Let the soufflé bake. The cheese dish is prepared relatively quickly, 22-24 minutes at a temperature of 180 is enough.

Cheese soufflé (Gordon Ramsay's recipe with three types of cheese)

A version of an amazing cheese soufflé, Gordon Ramsay's recipe with three types of cheese. It is advisable not to replace one variety with another.

Ingredients

50 g flour;

1 tsp. powdered sugar;

1 tsp. ripper;

220 ml milk;

70 g plums cheese;

200 g curd cheese;

350 g Cheddar;

30 g butter sl.;

Salt and pepper.

Preparation

1. Mix all the dry soufflé ingredients. It is important to use fine salt to avoid large particles. If the cheeses are salty, then this also needs to be taken into account.

2. Grind all the cheeses.

3. Combine all dough ingredients except egg whites. Stir thoroughly.

4. Beat the whites until stiff peaks form and combine with the main soufflé mixture.

5. Transfer to a general form or arrange into small cups.

6. Bake the cheese treat at 200 degrees in the oven. Serve warm, complemented with herbs and fresh tomatoes.

Cheese soufflé with chicken

A healthy and completely dietary option for cheese soufflé with chicken breast. You can use turkey, it also works great with it.

Ingredients

100 g cheese;

350 g chicken fillet;

Spoon of sour cream;

spoon of milk;

Two eggs;

Spoonful of flour.

Preparation

1. Wash the fillet, chop it in a food processor or twist it through a meat grinder.

2. Add sour cream and milk to the chicken, add a spoonful of flour and yolks. Stir.

3. Now the soufflé needs to be seasoned with spices. The taste will greatly depend on them. Add salt and pepper, you can add garlic, a little dry herbs, and ginger.

4. Grate the cheese and mix with the chicken.

5. Beat the egg whites until fluffy and add to the chicken and cheese.

6. Grease the molds. Spread the prepared mixture and place the dish in the oven.

7. Prepare chicken soufflé for 30 minutes at 190 degrees. Serve with herbs, tomato sauce or fresh tomatoes.

Cheese soufflé with salmon

Fish version of cheese soufflé. Salmon is used here, but you can use other fish in the same way.

Ingredients

150 g cheese;

50 ml milk;

3 tablespoons flour;

100 g salmon;

3 spoons of crackers;

20 g butter.

Preparation

1. Grease the molds with oil and sprinkle with crackers. You can use crushed saltine crackers or flour.

2. Beat the yolks, add milk, flour, mix thoroughly.

3. Cut the salmon into small cubes and add to a common bowl. Grate the cheese and pour it in too.

4. Season with salt, pepper, stir. You can add any seasonings and herbs, but they should not contradict the taste of red fish.

5. Beat raw egg whites until foamy and add to fish and cheese. Stir carefully.

6. Place in molds and fill to two-thirds of the height.

7. Send to bake. Place the molds in the preheated oven. 18-20 minutes at a temperature of 200 is enough.

Cheese soufflé with broccoli “Obsession”

Another option for a healthy, but at the same time tasty and easy to prepare soufflé. According to the recipe, low-fat cream is used, 6-9% is enough. If you don't have fresh broccoli, you can use frozen florets.

Ingredients

400 g broccoli;

200 g cheese;

2 tablespoons flour;

150 ml cream.

Preparation

1. Separate the broccoli into florets, put it in boiling water, and boil for 5 minutes. Pour into a colander and cool.

2. Beat the yolks with cream until smooth, add flour to them.

3. Grate the cheese and pour it into the soufflé.

4. Add boiled broccoli florets and stir. We bring it to the desired taste with the help of spices.

5. Beat the egg whites, add to the soufflé and stir.

6. Transfer the mixture into one large mold or small bowls. Place in the oven to bake for 15-16 minutes.

Cheese soufflé in the microwave

Soufflé option that can be prepared in 5 minutes. It is better to use silicone molds for baking.

Ingredients

80 g cheese;

70 ml milk;

1 spoon of flour;

2 spoons of green peas.

Preparation

1. Beat eggs with milk and other ingredients of the recipe, add grated cheese and flour.

2. Stir everything thoroughly, throw in green peas. Seasonings and salt to taste.

3. Pour the soufflé into 2 molds and place in the microwave for 2 minutes.

The cheese soufflé will turn out tastier and more aromatic if you add a little smoked meat, vegetables, and sausages to it. But all products should be cut into small pieces and added in small quantities.

If there is not enough cheese for the soufflé, you can replace part of the product with cottage cheese. But it shouldn't be liquid.

In order for the protein to easily whip into a strong foam, it must be cold, salted, and the dishes must be clean without a single drop of fat.

A dish like cheese soufflé looks simply amazing in the photo. Every housewife can try to do something similar at home. The recipe for this dish is based on the use of eggs and grated cheese. If you want a more satisfying dish, then pay attention to the pie with the same name. Today we will teach you how to cook both soufflé and pie!

The principle of making soufflé

If you have never cooked or even tasted a real cheese soufflé before, your impressions of this dish may be based solely on the photo and the list of ingredients used. In appearance it looks very tender and airy, but in reality it has a mild taste and a crispy crust. However, the exact appearance and taste depends on which recipe is used as the base.

However, there are several basic principles that allow you to obtain the ideal air mass for your soufflé:

• The basis of this dish is eggs;
• The yolk is mixed with additional filling and spices, and the white is responsible for the airiness and porosity characteristic of the soufflé;
• The whites must be beaten until a stiff foam forms;
• You need to combine the whites with the yolks at the very end, without beating the mass so that it does not settle;
• The amount of flour used is kept to a minimum;
• It is mandatory to use dairy products to add tenderness and creamy flavor to the dish.

The soufflé can be prepared as a separate dish or used as a filling for a pie. All of these options are worth considering in more detail.

The simplest recipe

For those who have never tasted soufflé and want to cook it at home for the first time, the simplest classic recipe is the ideal option. A minimal set of ingredients is used here, so it’s almost impossible to mix anything up or do it wrong.

Since you will be preparing a cheese soufflé, you need to use grated cheese to give it a characteristic taste. It should melt easily and have a pleasant taste.

It is ideal to use sour cream and cream varieties for such purposes:

1. First you need to separate the yolks and mix them with other ingredients. Gently whisk them and add spices;
2. Then add a small amount of milk and combine the mixture with flour;
3. Then add the grated cheese and add the rest of the liquid. In total, you should need about one and a half glasses of milk per two large eggs. A little flour is required, only 4 tablespoons;
4. Add cheese to taste, but the ideal amount here would be about 100 grams of product;
5. At the end, stir in the beaten egg whites and pour the mixture into the mold.

This pie needs to be baked for about 15-20 minutes. Set the temperature at 180 degrees. As soon as the crust sets, you can turn off the oven.

French recipe

Cheese soufflé prepared in the French style has a richer taste. This recipe is based on the use of spices and herbs. The main note is nutmeg with a pleasant taste and aroma. The main thing here is not to overdo it with its quantity.

The recipe for French cheese soufflé also differs in the composition of the baked mass itself. The additional use of butter is assumed here. For 1 egg you will need 20 grams of oil. In addition, this recipe is also interesting because the dough for it is brewed over low heat.

The cooking principle is as follows:

1. First, melt the butter in a saucepan;
2. Add flour to it and mix thoroughly, frying the mixture until it has a pleasant, slightly golden color. If you want to make a large cake, you will need half a stick of butter and half a cup of flour;
3. Add 400 ml of heated milk to this mass and bring everything to a boil;
4. While the milk is cooling, make the eggs. Five whites need to be beaten, and the yolks must be mixed with 300 g of grated cheese;
5. Add the brewed mixture here and add spices: nutmeg, salt, pepper. You can also add Provençal herbs and season everything with garlic juice. Add protein foam and stir;
6. Pour the mixture into pre-greased molds or pour onto a baking sheet lined with baking paper. After 20 minutes, the dish will be ready when baked at 200 degrees.

Pie

For lovers of baking with dough, there is also a suitable recipe: a pie called “Cheese soufflé”. Looking at the photo of this dish, you can feel the taste and aroma of the amazing filling and crispy dough. How to prepare such a culinary masterpiece?

The pie is prepared in several stages:

1. First you need to knead the dough. You can use ready-made puff pastry or make it yourself using a slightly different recipe. The ideal option here would be straight yeast dough. It will make the pie light and crispy;
2. To do this, you need to mix the butter with flour, kneading it until crumbly;
3. We dilute the yeast in sour cream with a small amount of sugar and a pinch of salt;
4. Mix both masses and leave to infuse. You can leave it overnight in the refrigerator under film;
5. The second stage is cheese soufflé for the filling. For it, it is recommended to take not only hard cheese, but also several processed cheeses;
6. It is best to mix all ingredients in a blender. Add sour cream, spices, a spoonful of flour and a little mustard. For 200 g of cheese mass you will need 100 g of sour cream and 4 eggs. You can add a clove of garlic;
7. At the end, add the beaten egg yolks, and after mixing, add the protein foam;
8. Next, we “assemble” our airy cake. Place parchment paper on the bottom of the mold and place a third of the dough, 3mm thick, on top. Place half of the filling on top. Then cover the layer with a second layer of rolled out dough and place the remaining egg-cheese mixture on top;
9. Cover the pie with dough, pinch the edges and pierce it in several places;
10. For the crust, brush the top with butter or egg yolk diluted with water.

This recipe can be modified by adding other ingredients to the filling. It all depends solely on your taste preferences. Baking time is approximately 30-40 minutes. You need to check the readiness of the test.

Filling options

Cheese soufflé, regardless of whether you bake it in its pure form or use it as a filling for a pie, can be modified. By adding various additives to it. So, you can end up with a salty dish with a cheesy flavor, smoked aroma, or a sweet dessert.

Egg soufflé with cheese

Eggs - 4 pcs., lean brisket - 4 slices, grated cheese - 200 g, milk - 100 ml, butter - 20 g, lemon juice - 1 tbsp. spoon, dill greens - 2 tbsp. spoons, red caviar – 2 teaspoons, vegetable oil – 1 tbsp. spoon, salt and pepper to taste.

Brisket slices are fried in vegetable oil until golden brown. Mix milk, eggs, cheese and dill, add lemon juice, salt and pepper.

Portion soufflé molds are greased with butter, filled with the egg-cheese mixture, slices of brisket are placed on top and baked in a moderately preheated oven for 10 minutes. The finished soufflé is cooled, decorated with red caviar and served.

From the book Sandwiches author Melnikov Ilya

Egg butter Ingredients: 100 g butter or margarine, 1 hard-boiled egg, 1 teaspoon chopped green onions or dill, salt, red pepper powder or mustard, horseradish. Beat butter together with chopped yolk, add finely chopped white, chopped

From the book Cold Appetizers and Salads author Sbitneva Evgenia Mikhailovna

Egg butter Butter – 100 g, boiled egg – 1 piece, green onion – 1 teaspoon, mustard – 1 teaspoon, salt, ground red pepper to taste. Beat butter with chopped yolk, add crushed egg white, green onions, mustard, salt, pepper thoroughly

From the book Dishes made from milk and dairy products. Varied menus for everyday life and holidays author Alkaev Eduard Nikolaevich

Egg soufflé with mushrooms and shrimp Eggs – 4 pcs., boiled porcini mushrooms – 50 g, canned shrimp meat – 50 g, onions – 1 pc., fish broth – 200 ml, parsley – 1 tbsp. spoon, salt, pepper. Peel the onion, wash it, chop it, put it in a pan, add shrimp meat and

From the book Dairy Kitchen. Healthy nutrition without the hassle! author Isaeva Elena Lvovna

Soufflé with onions and cheese Eggs – 4 pcs., grated cheese – 200 g, cream – 150 g, wheat flour – 3 tbsp. spoons, butter - 2 tbsp. spoons, onion - 1 pc., salt, ground red pepper. Place flour in melted butter, pour in cream and, stirring, cook until thickened. Then add

From the book of 1000 culinary recipes. author Astafiev V.I.

Egg jelly Pour gelatin with warm water for 1 hour to swell. Grind the yolks with sugar. Boil the milk and dissolve the swollen gelatin in it. Gradually pour the hot milk into the yolk mixture, stirring and adding vanillin. Pour the jelly into glass vases and

From the book Steam Cooking author Babenko Lyudmila Vladimirovna

Soufflé with Roquefort cheese Milk.................................... 1 l Butter... ........................... 100 g Wheat flour.................................... ...... 140 g Chicken eggs............................... 8 pcs. Roquefort cheese..... ........................... 140 g Salt, ground black pepper, grated nutmeg............. ..... to taste1. Wide

From the book Cookbook of a Russian experienced housewife. Sweet dishes author Avdeeva Ekaterina Alekseevna

Soufflé with blue cheese Milk.................................... 200 ml Blue cheese...... ........................... 150 g Butter...................... ....... 60 gFlour.................................... 60 eggs........................................ 5 pcs. Bread crumbs.... ......................... 40 g Lettuce...................... .......... 50 g Ground black

From the book Cooking with Cheese author Ivlev Konstantin

Soufflé with Roquefort cheese and spices Milk.................................... 250 ml Cream...... ........................... 200 ml Roquefort cheese................. ............... 200 gFlour................................ ....... 70 g Onions................................. 50 g Butter.... ......................... 50 gEggs..................... ................. 4 pcs. Bay leaf

From the book Festive Table author Iovleva Tatyana Vasilievna

Soufflé with cheese and smoked salmon Milk.................................... 250 ml Smoked salmon..... ....................... 300 g Parmesan cheese............................ ....... 50 g Flour............................................ 50 g Butter......................... 50 g Eggs................ ........................ 5 pcs Lemon...................... ................. 50 g Leaves

From the book Minus 60. System and recipes in one book author

Egg butter Beat butter together with chopped yolk, add finely chopped white and chopped herbs, add salt. To obtain a sharper taste, you can add pepper, mustard or grated horseradish. 100 g butter (margarine), 1 hard-boiled egg, 1 teaspoon

From the book Recipes for the minus 60 system, or the Sorceress in the kitchen author Mirimanova Ekaterina Valerievna

Steamed carrot soufflé with cheese Peel, wash, finely chop the carrots and steam in a steamer in oil until tender. Rub through a sieve. Soak the white bread crumb in milk, squeeze, rub through a sieve and combine with carrot puree, add wheat flour, raw

From the author's book

Egg nest Take 6 eggs or more, boil until thick, peel, and cut each egg in half; Take the yolks out onto a dish, grind them slightly with the freshest sour cream. Coat the dish with cow's butter and place the whites in this solution, cut side down. This dish is necessary

From the author's book

Broccoli soufflé with soft goat cheese Broccoli – 400 g Hard-boiled eggs – 2 pcs Goat cheese – 100 g Shallots – 2 pcs Sun-dried tomatoes – 25 g Garlic – 2 cloves Butter – 50 g Ground ginger – 2 g Ground cardamom – 2 g Ground cinnamon – 2 g Cream 33% – 100 g Flour –

From the author's book

Egg cookies For the dough: wheat flour – 250 g, sugar – 100 g, milk – 120 ml, eggs – 3 pcs., soda – 6 g, melted butter – 150 g, water – 200 ml, salt – 3 g. Grind the yolks with sugar, take cooled boiled milk and mix thoroughly. Add water with diluted

From the author's book

From the author's book

Meat soufflé with cheese REQUIRED PRODUCTS: mixed minced meat – 800 g, hard grated cheese – 100 gluke – 2 heads, garlic – 2 cloves, carrots – 2 pcs. parsley – 1 bunch of eggs – 2 pcs. vegetable oil – 1 tbsp. spoon ground black pepper dried thyme – 2 teaspoons salt – to

Photo of cheese soufflé

In ancient times, when everything was in short supply, especially good, tasty cheese. We were invited to one celebration. I was 6 years old then. As usually happens, whoever comes to visit earlier helps the hostess of the house set the table (my mother instilled in us from childhood that being late is neither good nor beautiful, so we always arrived earlier than the appointed time), and so my sister and I and the children of the housewife did not get in the way; we were locked in a room where the table was already practically set. Of course, as children should, we began to get angry and grab something from the table. In general, I didn’t even notice how the plate of cheese became empty (blushing smiley). When the doors of the room opened and the guests began to take their seats, the hostess noticed that there was no cheese on the table and the plate was all empty. Of course, it turned out who did it... My mother has never been so ashamed of me. My love for cheese apparently began in childhood. I really love any cheeses and cheese dishes. I really liked this cheese soufflé. Such a delicate snack to go with a cup of coffee.

Cheese soufflé recipe ingredients

• Semi-hard cheese 200 grams (Edam or Gouda or Russian or Poshekhonsky or Dutch or Kostroma), the one that melts well
• Chicken egg 2 pieces
• Butter 50 grams
• Milk 250 ml
• Wheat flour 50 grams
• Nutmeg pinch
• Salt and black pepper to taste

Grate the cheese on a coarse grater. You can use pieces and “crusts” left in the refrigerator that cannot be used for a sandwich.

Melt the butter (not margarine!) in a small saucepan.

Add flour to butter and stir. Pour milk into the mixture and mix thoroughly again so that no lumps form. Season this sauce with salt and pepper without removing it from the stove.

Add the grated cheese to the pan and vigorously stir until it is completely dissolved in the milk-flour sauce. The cheese will quickly melt and create a very thick, viscous consistency.

Remove this mass from the heat and combine 2 yolks with it. The mass will become a little more pliable.

In a separate bowl, beat the whites until a stable white foam and stir them in portions into the main dough, which will immediately begin to acquire its airiness and lightness.

It is better to stir in the whites with a wooden or silicone spatula using bottom-up movements, so the whites will retain their shape and not spread.

Place the future cheese soufflé in molds, which are best greased with butter and sprinkled with flour just in case. For the experiment, I used both small silicone molds and a large ceramic one. It turned out equally well, but the larger one took a little longer in the oven.

Place the molds in an oven preheated to 200 degrees on a medium level.

They need to be baked for about 15 minutes, but, as always, everything is very individual and depends on the oven and the volume of dough in the molds. During the baking process, such baked goods rise greatly, this is clearly visible in the photo of the soufflé recipe.