Go Back
–+ servings

Soufflé au Fromage Gruyère

The most theatrical dish in French cooking — a Gruyère soufflé that rises dramatically above its ramekin, golden and quivering.
Print Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Appetizer
Cuisine: French
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 4 eggs separated + 1 extra white
  • 2 tbsp butter (for ramekins)
  • 2 tbsp grated Parmesan (to coat)
  • 2 tbsp butter soufflé base
  • 1 tbsp almond flour soufflé base
  • 200 ml warm whole milk (or cream) soufflé base
  • 120 g Gruyère grated soufflé base
  • 1 tsp Dijon soufflé base
  • 1 pinch nutmeg, salt, white pepper soufflé base

Instructions

  • Preheat oven to 200°C with a baking sheet inside. Butter ramekins, coat with Parmesan, run finger around rim edge.
  • Make base: melt butter, whisk in almond flour, cook 1 minute. Add warm milk gradually, whisk smooth. Cook until thick. Off heat, add Gruyère, Dijon, nutmeg. Cool slightly. Beat in egg yolks.
  • Whisk 5 egg whites with a pinch of salt to stiff, glossy peaks.
  • Fold one-third of whites into cheese base. Gently fold in remaining whites in two additions.
  • Fill ramekins to just below the rim. Place on hot baking sheet.
  • Bake 12–15 minutes until risen and golden but still slightly wobbly.
  • Rush to the table immediately — soufflés wait for no one.

Nutrition

Serving: 1serving | Calories: 380kcal | Protein: 24g | Fat: 28g | Fiber: 1g
Tried this recipe?Let us know how it was!