Breads & Baked Goods, Starters

Cheese Soufflé

Step 1 of 8

Preheat oven to 200°C. Grease 4 x 10cm/180ml ramekins with butter and coat with breadcrumbs.

30g butter
30g plain flour
280ml milk
½ tsp nutmeg
Salt and pepper, as desired
40g Parmesan, finely grated
40g Gruyère, finely grated
3 large eggs, yolks and whites separated
Butter and breadcrumbs for lining ramekins

Step 2 of 8

In a large saucepan, add butter and flour, cook for 2 minutes over medium heat, then slowly stir in the milk. Continue cooking until thick, or approximately 5 minutes while stirring continuously, then remove from heat. Stir in nutmeg, season with salt and pepper and set aside to cool down.

30g butter
30g plain flour
280ml milk
½ tsp nutmeg
Salt and pepper, as desired
40g Parmesan, finely grated
40g Gruyère, finely grated
3 large eggs, yolks and whites separated
Butter and breadcrumbs for lining ramekins

Step 3 of 8

Add cheese to the thick sauce and mix well.

30g butter
30g plain flour
280ml milk
½ tsp nutmeg
Salt and pepper, as desired
40g Parmesan, finely grated
40g Gruyère, finely grated
3 large eggs, yolks and whites separated
Butter and breadcrumbs for lining ramekins

Step 4 of 8

Then add egg yolks and stir until fully incorporated.

30g butter
30g plain flour
280ml milk
½ tsp nutmeg
Salt and pepper, as desired
40g Parmesan, finely grated
40g Gruyère, finely grated
3 large eggs, yolks and whites separated
Butter and breadcrumbs for lining ramekins

Step 5 of 8

Place egg whites into a medium sized bowl. Attach the hand mixer attachment to the power base, then assemble the whisk. Select power and press the up arrow to begin beating starting on speed 1 and slowly increasing to speed 5 until soft peaks appear.

30g butter
30g plain flour
280ml milk
½ tsp nutmeg
Salt and pepper, as desired
40g Parmesan, finely grated
40g Gruyère, finely grated
3 large eggs, yolks and whites separated
Butter and breadcrumbs for lining ramekins

Step 6 of 8

Gently fold egg whites into sauce approximately a third at the time. Once combined, divide mixture between 4 ramekins leaving approximately 1cm from the top.

30g butter
30g plain flour
280ml milk
½ tsp nutmeg
Salt and pepper, as desired
40g Parmesan, finely grated
40g Gruyère, finely grated
3 large eggs, yolks and whites separated
Butter and breadcrumbs for lining ramekins

Step 7 of 8

Wipe down ramekin sides if necessary and place them in the oven. Let bake undisturbed for 18-20 minutes.

30g butter
30g plain flour
280ml milk
½ tsp nutmeg
Salt and pepper, as desired
40g Parmesan, finely grated
40g Gruyère, finely grated
3 large eggs, yolks and whites separated
Butter and breadcrumbs for lining ramekins

Step 8 of 8

Once cooked serve immediately.

30g butter
30g plain flour
280ml milk
½ tsp nutmeg
Salt and pepper, as desired
40g Parmesan, finely grated
40g Gruyère, finely grated
3 large eggs, yolks and whites separated
Butter and breadcrumbs for lining ramekins

Compatible with

Ninja Foodi 2-in-1 Hand Blender & Mixer

Ninja Foodi 3-in-1 Hand Blender Mixer & Chopper

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

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