I remember the first time I attempted a cheese soufflé. It was a rainy Saturday afternoon, and I was craving something comforting yet elegant. I had heard so much about the magic of soufflés, that airy, golden marvel that rises perfectly in the oven, only to deflate just as beautifully on the plate. But I wasn’t just looking for any soufflé. I stumbled upon Jamie Oliver’s Twice Baked Cheese Soufflé recipe, and it was love at first sight. The idea of a soufflé that could be baked twice and still deliver that perfect fluff and cheesy goodness seemed like the perfect culinary challenge.
And boy, did it deliver. The first time I tried Jamie’s recipe, I felt like I had just pulled off a little piece of culinary magic. It was rich, indulgent, and savory – and the second baking gave it that delightful crispy exterior with a warm, soft center. Every bite felt like comfort and sophistication at the same time. I knew I had to share this recipe.
Jamie Oliver’s Twice Baked Cheese Soufflé Recipe
This recipe isn’t just for special occasions. It’s perfect for impressing guests or treating yourself after a long day. The beauty of Jamie Oliver’s version lies in its simplicity, allowing the cheese to really shine through while maintaining that soufflé texture we all crave.
Ingredients Needed
The ingredients for Jamie Oliver’s Twice Baked Cheese Soufflé are deceptively simple but incredibly rich:
- Butter: For greasing and creating the base of the soufflé.
- Plain flour: The building block of the roux that holds everything together.
- Milk: It helps create the creamy, velvety sauce base.
- Cheese: This is the star of the show. Jamie’s recipe calls for a combination of Gruyère and Parmesan, offering both melt and sharp flavor.
- Eggs: You’ll use both yolks and whites to create that perfect lift and airy texture.
- Mustard powder: For a subtle tangy kick.
- Salt & Pepper: Basic seasoning, but crucial to balance the richness.
- Fresh herbs (optional): Fresh thyme or parsley works well if you want an extra layer of flavor.
What I love about these ingredients is that they’re all things you likely have on hand. No fancy store runs required, and yet the end result feels indulgent.
How To Make Jamie Oliver’s Twice Baked Cheese Soufflé
Now, this recipe isn’t just about throwing things together. It’s a bit of a dance between technique and timing. Here’s how I approached it:
- Prep your ramekins: I start by buttering and flouring the ramekins. This is an essential step to ensure the soufflé rises evenly without sticking to the sides. I usually tap the ramekins to get rid of excess flour.
- Make the roux: In a pan, melt butter over medium heat, then whisk in the flour. You want this to bubble gently without turning brown. Add the milk in small splashes while whisking constantly to avoid lumps. It’s a little elbow grease, but it pays off in smooth, creamy sauce.
- Add the cheese: Once your sauce is smooth, turn off the heat and add the Gruyère and Parmesan. The residual heat will melt the cheese into the sauce, creating that gooey base.
- Add the mustard, salt, and pepper: This is where the flavor comes alive. I always go light on the mustard powder, but you can adjust based on how sharp you want the flavor.
- Egg yolks: Add the egg yolks one at a time into the mix, stirring them in. The egg yolks add richness and help the soufflé set properly.
- Whisk the egg whites: The key to a good soufflé is the beaten egg whites. I use a hand mixer, whisking until soft peaks form. This is where the magic happens. The more air you can incorporate, the fluffier your soufflé will be.
- Fold in the whites: Gently fold the whipped egg whites into the cheese mixture. I always do this slowly and carefully to keep the air in the mix, ensuring the soufflé rises to its potential.
- Bake the first time: Spoon the mixture into your ramekins and bake in a preheated oven at 375°F for about 20 minutes. This is when your soufflés will puff up and turn golden.
- Cool and bake again: The fun part of Jamie’s recipe is the second bake. Let the soufflés cool completely, then return them to the oven to bake for another 10 minutes. This gives them a second rise and adds a slight crispy texture to the outside.
Ingredient Science Spotlight
A key component of any soufflé is understanding the chemistry behind it. Here’s what’s happening in your kitchen as you mix, fold, and bake:
- Egg whites: The egg whites trap air as they’re beaten. When baked, the water in the egg whites turns into steam, causing the soufflé to rise. This is the magic of a soufflé’s fluffiness. The protein in the whites also helps the structure hold together as it cooks.
- Cheese and fat: Cheese adds both flavor and fat. The fat in the cheese helps create a smooth, velvety texture when melted. This fat also contributes to the richness that balances the lightness of the egg whites.
- Roux base: The flour and milk create a thick, creamy sauce that forms the foundation of the soufflé. The starch from the flour traps moisture and keeps the soufflé moist even after the second bake.
Understanding this chemistry is key to getting a perfect soufflé. You can adjust textures and flavors by tweaking the proportions of eggs, flour, and fat.
Expert Tips
- Don’t overbeat the egg whites: If you go too far, the egg whites can break down, making them hard to fold into the mixture. Aim for soft peaks, not stiff ones.
- Room temperature ingredients: Bring your eggs and milk to room temperature before using them. Cold ingredients can cause the batter to firm up too much and prevent the soufflé from rising well.
- Butter your ramekins well: Buttering and flouring your ramekins is key to the soufflé’s rise. You can even try lining them with parchment paper for extra insurance.
- Serve immediately: Soufflés deflate quickly, so serve them right out of the oven to show off that gorgeous puff.
Recipe Variations
While Jamie’s recipe is a classic, there are a few twists you can make to suit your tastes:
- Cheese variations: Try swapping out Gruyère for cheddar or goat cheese for a tangier flavor. You could even mix in a bit of blue cheese for something unique.
- Add-ins: Fresh herbs like thyme or chives can add a burst of freshness. You can also add a bit of cooked spinach or sautéed mushrooms for added texture and flavor.
- Vegan version: Swap the cheese for a plant-based alternative, and use a dairy-free milk like oat or almond milk. You can also substitute the eggs with a chickpea flour mixture to create a vegan soufflé.
Final Words
This twice-baked cheese soufflé has become my go-to for impressing guests or treating myself to a rich, indulgent meal. The depth of flavor, the airy texture, and that crispy golden top make every bite an experience. I’ve had a lot of fun tweaking Jamie’s original recipe to make it my own, whether it’s by adding a dash of mustard or experimenting with different cheeses.
FAQs
What Cheese Can I Use For Jamie Oliver’s Twice-baked Cheese Soufflé?
You can use any strong cheese like cheddar or Gruyère for a rich flavor. Jamie recommends a mix of two cheeses to enhance the taste.
Can I Make The Soufflé Ahead Of Time?
Yes, you can prepare the soufflé ahead and bake it for the second time just before serving to get the perfect rise and golden top.
What’s The Secret To Getting A Perfect Rise On The Soufflé?
The key is to whip the egg whites to stiff peaks and carefully fold them into the cheese mixture. Also, make sure the soufflé dish is buttered well to help it rise evenly.