I remember the first time I attempted a cheese soufflé. It was a cold evening, and I was looking for something rich and comforting but with a bit of flair. My sister had mentioned Jamie Oliver’s recipe for a cheese soufflé, so I figured, why not give it a shot? To my surprise, the process wasn’t as daunting as I expected. The soufflé rose beautifully, golden and fluffy, like something you’d see in a fancy restaurant. That moment was a revelation-comfort food can be elegant and sophisticated with just a little effort.
Now, making a soufflé has become one of my go-to dishes for special occasions. It’s the kind of recipe that feels like a small victory when it turns out perfectly. That’s why I want to share Jamie Oliver’s cheese soufflé recipe with you-it’s foolproof and guarantees impressive results every time.
Jamie Oliver’s Cheese Soufflé Recipe
Jamie Oliver’s cheese soufflé is a wonderful blend of simplicity and elegance. His approach to cooking always makes things approachable, and this soufflé is no different. It’s about creating the perfect balance of texture-light and airy with a rich, cheesy flavor that feels like a little indulgence.
What I love about this recipe is how it turns basic ingredients like cheese, eggs, and milk into something that feels fancy. You don’t need to be a professional chef to nail it. Jamie’s recipe is designed for home cooks to feel confident and have fun in the kitchen.
Ingredients Needed
Here’s what you’ll need to create Jamie Oliver’s cheese soufflé:
- Butter – To grease the ramekins and make a smooth roux.
- Flour – The base for your roux, giving the soufflé its structure.
- Milk – A creamy element that binds everything together and adds richness.
- Cheese – A good quality cheese is key. I use a mixture of cheddar and Parmesan for depth of flavor.
- Eggs – You’ll need both yolks and whites. The yolks add richness, while the whites will give the soufflé that airy texture.
- Mustard powder – This adds a subtle zing to the soufflé without overpowering the cheese.
- Salt and pepper – For seasoning and balance.
I’ve found that using a sharp cheddar and a well-aged Parmesan gives the soufflé a fantastic depth of flavor. But feel free to experiment based on what cheeses you have in your fridge!
How To Make Jamie Oliver’s Cheese Soufflé
Making the soufflé is easier than you might think. Here’s a step-by-step guide to help you achieve that perfect rise and texture.
- Preheat your oven to 180°C (350°F). Prepare your ramekins by buttering them and dusting with a little flour. This helps the soufflé rise evenly.
- Make the roux: Melt butter in a pan over medium heat. Once melted, whisk in the flour until it forms a smooth paste. Let it cook for about 1 minute to eliminate the raw flour taste.
- Add the milk slowly, whisking constantly until the mixture thickens into a smooth sauce. This is your béchamel base.
- Stir in the cheese: Add the grated cheddar and Parmesan, and keep stirring until melted and smooth.
- Season: Mix in the mustard powder, salt, and pepper for an extra layer of flavor.
- Egg yolks: Once the mixture cools a little, whisk in the egg yolks. This gives the soufflé its richness.
- Whip the egg whites: In a clean bowl, whisk the egg whites to stiff peaks. This is what will make your soufflé rise like magic.
- Fold in the egg whites: Gently fold the egg whites into the cheese mixture. Be careful not to deflate the whites-this step is crucial for achieving a light, airy texture.
- Bake: Spoon the soufflé mixture into the prepared ramekins and bake for 20-25 minutes. Don’t open the oven while it’s baking; you want that perfect rise!
I remember watching it rise through the oven window, and it was like watching a little miracle happen. The soufflé puffed up perfectly, golden and just a little crispy on top.
Ingredient Science Spotlight
Each ingredient in this recipe plays a crucial role in achieving that light, fluffy texture and rich flavor. Let’s break it down:
- Egg whites – The proteins in egg whites are essential for creating structure and lift. When whipped, they trap air, which expands when baked, causing the soufflé to rise.
- Cheese – Cheese provides the signature creamy and savory flavor. The fat and protein content in cheese also helps with the soufflé’s structure.
- Flour (in the roux) – The flour helps create the base of the soufflé and ensures that it holds together once baked. It also contributes to the smooth texture of the béchamel.
- Butter – Acts as both a fat for greasing the ramekins and an essential part of the roux. It helps the soufflé rise evenly and prevents it from sticking.
Understanding the role of these ingredients really helps when you’re making the dish. It’s all about balance-too much egg yolk, and your soufflé might collapse, too little cheese, and it won’t have that rich flavor.
Expert Tips
Here are a few expert tips to ensure your soufflé turns out perfectly every time:
- Don’t open the oven door during baking. The sudden drop in temperature can cause your soufflé to collapse.
- Use room temperature ingredients. This helps everything blend together smoothly and creates an even texture.
- Whip the egg whites to stiff peaks. If they’re too soft, your soufflé won’t rise as well.
- Add a pinch of cream of tartar to your egg whites to stabilize them and make them easier to whip.
- Grate your cheese finely. This helps it melt quickly and evenly into the béchamel.
I’ve learned over the years that these small tweaks make all the difference. A soufflé can be a little finicky, but once you get the hang of it, it becomes second nature.
Recipe Variations
Jamie’s original recipe is fantastic, but if you’re looking to experiment a bit, here are some variations:
- Herb soufflé: Add fresh herbs like thyme or rosemary to the béchamel for a fragrant twist.
- Different cheeses: Swap the cheddar and Parmesan for Gruyère, Gouda, or even a mix of goat cheese for a tangy flavor.
- Add-ins: Stir in cooked mushrooms, spinach, or bacon for extra texture and flavor.
- Spicy soufflé: For a kick, sprinkle in some cayenne pepper or smoked paprika into the cheese mixture.
One time, I threw in some caramelized onions and a touch of blue cheese. It was a game-changer! The sweetness of the onions paired beautifully with the boldness of the blue cheese.
Final Words
When I make Jamie Oliver’s cheese soufflé, I always feel a sense of accomplishment. It’s a dish that, at first glance, seems intimidating, but once you understand the basics, it becomes a go-to recipe. It’s perfect for impressing guests, but it’s also comforting enough for a cozy night in. Every time I serve it, people are wowed by how light and flavorful it is.
FAQs
How Do I Make Jamie Oliver’s Cheese Soufflé?
Start by making a roux with butter, flour, and milk. Stir in cheese, then fold in beaten egg whites to create the soufflé base. Bake until puffed and golden.
Can I Use Different Cheese For Jamie Oliver’s Soufflé?
Yes, you can swap the cheese for any variety you prefer, but a strong cheese like cheddar or Gruyère works best for flavor.
What Should I Do If My Soufflé Doesn’t Rise?
Make sure your egg whites are beaten stiff and gently folded in. Also, check your oven temperature is correct and don’t open the door while baking.