Like any other soufflé, the cheesy one is no less capricious. The basis is made up of cheese and whipped proteins, which will raise the cheese mass, and how you beat the whites will determine how well the soufflé rises in the oven.

Important: in order to preserve airiness as much as possible, you must not open the oven door during the baking process. Yes, a ready-made soufflé extracted from oven, will gradually settle - this is due to temperature differences. But if you open the door ahead of time, the soufflé will not rise at all and it will turn out knocked down and unpleasant, devoid of that delicate texture for which he is so loved.

Cheese soufflé is served, like any other, only hot, freshly baked, when it gradually settles right before our eyes, demonstrating real culinary magic. It can be offered simply as an appetizer, and as a side dish for meat or fish dish... And by and large, the cheese soufflé does not need any addition, because it has a self-sufficient and very bright, expressive character. Moreover, if you, as described in the recipe, flavor the milk for the cheese base. It can be filed as hot appetizer, but it can be as a side dish for a meat or fish dish.

And one more little trick: to make the soufflé settle more slowly, cook it in ceramic molds that keep heat longer than, for example, metal or silicone ones.

Ingredients

• milk 150 ml
• hard cheese 65 grams
• butter 25 grams
• wheat flour 25 grams
• eggs 2 pieces
• onion 1 small head
• bay leaf 1 piece
• allspice 3-4 peas
• salt to taste

Preparation

Pour milk into a saucepan, add to it Bay leaf, allspice and onion. Bring milk to a boil and let it flavor for 10 minutes.



Melt the butter in another saucepan this time. Add flour to butter.



Stir the mixture thoroughly until it starts to clump.



Gently pour the flavored milk into the flour and butter mixture, strain to remove the spices. Stir the mixture thoroughly with a whisk so that it is free of lumps, like making béchamel sauce.



Separate the whites from the yolks. Add the yolks to the mass and mix.



Beat the whites separately into a strong foam.



Grate the cheese on a fine grater and stir it into the milk mass.


Grease the molds with butter and spread out the cheese dough.

Now slowly add the whipped egg whites to this mixture, mixing them very gently to keep the dough as light as possible.





Bake the soufflé at 190 degrees for 25 minutes. During baking, the soufflé will rise so much that it seems to you that a little more, and it will "run away".



Serve the finished cheese soufflé immediately.

Who knows a lot about creating a romantic atmosphere and knows how to truly enjoy the flavors? Of course, the French! It is from them that we will borrow the idea of ​​a beautiful, airy and incredible mouth-watering dish perfect for a romantic dinner or a family holiday dinner. And we will cook a cheese soufflé! Yes, yes, it may be a discovery for someone that soufflé can be not only sweet, but also salty. But, believe me, having tried this dish once, you will want to cook it over and over again!

Let's talk about combinations

When learning how to make a cheese soufflé, you first need to get at least some idea of ​​what it is best to combine with. It is very good to complement this dish with fresh vegetable salad With large quantity greenery. Put a bottle of good red wine on the table, light candles, serve the table with soufflé and red fish slices - and your romantic dinner ready. In addition, this delicacy can be served with fresh pastries and a cup of strong black coffee. In general, there are many options for combining a gourmet French dish with other products. Therefore, the time has come for the most important thing - the preparation of the main dish of the evening.

Cheese soufflé in the best French traditions

The set of products is quite simple and inexpensive. You can highlight only one "costly" component - cheese. For this dish, you can use the cheeses of the most different varieties and also combine them with each other. For example, take cheddar or edam as a base, and add gorgonzola, dor blue or other blue cheese for the "zest". And you can cook a cheese soufflé exclusively from It all depends on your personal preferences.

List of required components

We will take the number of ingredients based on the fact that we will have 200 grams of cheese (it should be rubbed beforehand). So, we need:

• 8 eggs;
• 600 ml of milk;
• 2 tablespoons of mustard;
• 100 grams of sifted flour;
• 100g butter;
• 50 grams of bread crumbs (for sprinkling molds).

Preparing the base for soufflé - white sauce

The first thing we do is make a thick sauce. To do this, melt the butter over low heat in a saucepan with a thick bottom and add mustard and flour to it. Mix thoroughly so that there are no lumps. Cook for a minute over medium heat, then reduce it to a minimum and gradually (half a glass) pour in the milk. After adding each portion, stir the sauce very well and only then add the next one. When all the milk has been poured into the saucepan, you can turn the heat up again and cook the mixture, stirring occasionally, for about 10 minutes. Remove the finished thick from the stove and cool.

In a separate bowl, combine the yolks of eight eggs and then add to the cooled sauce. Mix thoroughly - the mass should be homogeneous. In another bowl, beat the chilled whites with a drop of lemon juice (this will make the foam more fluffy). Carefully, so as not to damage, we introduce protein mass in yolk-cheese-milk. Stir with a spatula from bottom to top so that the proteins do not settle.

We bake soufflé in the oven

You can take one or more baking dish (if you want to make the dish portioned). Lubricate it well with butter, sprinkle on top bread crumbs... The excess (what is not stuck to the walls) is poured. We pour the cheese mass into molds (or pour it into one), use a plastic spatula to separate it from the edges of the dishes so that the soufflé does not stick during baking and can be easily pulled out of the mold when finished.

In a preheated oven, carefully put the molds with our future soufflé. The temperature inside should be 180 degrees for a gas and 200 for an electric stove. The dish is being prepared for about half an hour, but do not forget to sometimes glance into the oven - the appearance of a lush golden crust indicates that the cheese soufflé is ready. It is better to serve it right away, as it will not have time to settle, it will be hot, fragrant and airy. Although the fallen cap will not impair the taste of this amazing dish, it will only slightly suffer appearance... A big plus is that the French cheese soufflé can always be different, you just have to use another and the choice is truly huge: Roquefort, Suluguni, Parmesan, feta cheese, goat, Gouda, Adyghe and others.

A new rendition of a classic dish

Often the hostess, having tried some interesting recipe, they begin to experiment with it - they change it to suit their tastes, and also depending on the ingredients available in the house, the availability of time for cooking, etc. French dish... Taking it as a basis, our hostesses came up with new recipe... And now we can make a soufflé "in a slow cooker. The main thing here is still cheese, but yeast is added to the list of ingredients. So, 200 grams of cheese will need:

• 2 eggs;
• 1.5-2 cups flour;
• 5 grams of yeast;
• 100 grams of butter;
• a glass of sour cream;
• dessert spoon of mustard.

In half a glass of sour cream, we dilute the yeast, add a little salt. Grind the butter white and mix with sour cream. Add flour and knead the dough. divide it into three equal parts and roll it out slightly. For the filling, mix all the remaining ingredients in a blender, except for proteins (beat them separately). Combine both masses and mix gently.

Time to start your multicooker

We pass to the tab of the components in the multicooker. Lubricate her bowl with butter, lay out one layer of dough - then half of the filling, again the dough, the remaining cheese mass and cover with the third layer of dough. Close the lid and turn on the "Baking" mode. The cake is cooked on average up to 40 minutes. The result is very beautiful and hearty pie "Cheese soufflé". Recipe with photo ready meal, which is presented in our article, will help you prepare this chic and very appetizing dish on your own.

Conclusion

Dilute the familiar and already boring holiday snacks by this an exquisite delicacy- you will see that the guests will be delighted. Tip: if you cook on a large number of people (more than 4), it is better to make the soufflé portioned, and in the case of a pie, cut and serve in advance to everyone, decorating fresh vegetables and greens.

Cheese soufflé is a wonderful appetizer, a complete dish 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 simple to prepare, it turns out delicious, does not require expensive or rare ingredients.

Cheese soufflé - general principles of preparation

Soufflé cheese is usually hard, unless otherwise specified in the recipe. Sometimes several varieties are added to one dish. For example, as Gordon Ramsay does, his cheese soufflé is known all over the world. There are two below different recipes.

In addition to cheese, eggs are always added to the soufflé. Most often, the whites are whipped separately and added to the rest of the ingredients at the very end. Cream, milk, various spices, 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 mass is laid out in small molds, baked in the oven.

Simple cheese soufflé with eggs

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

Ingredients

50 g butter;

50 g flour;

150 g of cheese;

250 ml of milk.

A little oil and flour for processing the molds.

Preparation

1. Molds must be prepared immediately, so that later they will not be distracted by them. Lubricate from the inside, sprinkle with flour. Croutons can be used similarly, but they should be white and not toasted, only dried.

2. Put the butter in a saucepan and melt.

3. Add flour to butter, fry for a minute.

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

5. Cut the cheese small cubes cheese or rub it coarsely.

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

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

8. Combine the bulk with protein foam, stir gently and immediately put into molds.

9. The oven at this point 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's spinach recipe)

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

Ingredients

450 g spinach;

1 clove of garlic;

A cup of milk;

One shallot;

0.25 cups flour

Salt pepper;

200 g goat cheese;

2 tablespoons of parmesan;

3 l. olive oils;

K. pepper.

Preparation

1. Rinse, 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.

3. Pour the remaining oil into the pan, throw in the shallots cut into small cubes, lightly fry.

4. Add red pepper and flour to the onion, fry together on small fire... Stir constantly so that the flour does not get caught in lumps.

5. After a couple of minutes add milk, pour in and stir quickly. We continue to cook until the mixture thickens. Then pour into a bowl, toss in the garlic.

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

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

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

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

Cheese soufflé with mustard powder

Incredibly fragrant and unusual recipe a cheese soufflé that just can't go wrong. In addition to standard ingredients, dry mustard powder is added to the dough.

Ingredients

300 ml of milk;

30 g crackers;

100 g of cheese;

50 g flour;

1 tsp mustard;

Salt and pepper optional.

Preparation

1. Prepare the molds immediately. Rub from the inside with any oil, sprinkle with crackers.

2. Melt the recipe butter 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 gruel. Warm up for a minute and remove from heat, let cool slightly.

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

4. First, add the cheese to cool the mass, stir and add the yolks one by one.

5. Whisk the whites thoroughly. We send in a souffle. At this stage, stir as gently as possible so that the foam does not fall off.

6. We spread the air mass into previously prepared forms.

7. We put the soufflé to bake. Preparing cheese platter relatively fast, enough 22-24 minutes at a temperature of 180.

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

A variation of an amazing cheese soufflé, a recipe by Gordon Ramsay with three types of cheese. It is advisable not to replace some varieties with others.

Ingredients

50 g flour;

1 tsp icing sugar;

1 tsp ripper;

220 ml of milk;

70 g plums. cheese;

200 g curd cheese;

350 g Cheddar;

30 g butter sl.;

Salt and pepper.

Preparation

1. Mix all dry ingredients of the soufflé. It is important to use fine salt so that large particles do not meet. If the cheeses are salty, then this should also be taken into account.

2. Grind all the cheeses.

3. We combine all the ingredients of the dough, except egg whites... Stir thoroughly.

4. Whisk the whites until steep peaks, combine with the main soufflé mixture.

5. We transfer to the general form or lay out on small cups.

6. We bake a cheese treat at 200 degrees in the oven. Serve warm, adding herbs and fresh tomatoes.

Cheese soufflé with chicken

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

Ingredients

100 g of cheese;

350 g chicken fillet;

A spoonful of sour cream;

A spoonful of milk;

Two eggs;

A 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 strongly depend on them. Put salt, pepper, you can add garlic, a little dry herbs, ginger.

4. Rub the cheese, mix with the chicken.

5. Beat the protein until fluffy, add to the chicken and cheese.

6. Lubricate the molds. We spread the prepared mass, put the dish in the oven.

7. Getting ready chicken souffle 30 minutes at 190 degrees. Serve with herbs tomato sauce or fresh tomatoes.

Cheese soufflé with salmon

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

Ingredients

150 g of cheese;

50 ml of milk;

3 tablespoons flour;

100 g salmon;

3 tablespoons of crackers;

20 g butter.

Preparation

1. Grease the molds with oil, sprinkle with crackers. You can use crushed salty cracker or flour.

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

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

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

5. Beat the raw proteins into the foam, add to the fish and cheese. Stir gently.

6. Put in molds, fill to two-thirds of the height.

7. We send to bake. We put the molds in the preheated oven. Enough 18-20 minutes at a temperature of 200.

Cheese soufflé with broccoli "Obsession"

Another option for a healthy, but at the same time tasty and easy-to-prepare soufflé. Low-fat cream is used according to the recipe, 6-9% is enough. If there is no fresh broccoli, then you can take frozen inflorescences.

Ingredients

400 g broccoli;

200 g of cheese;

2 tablespoons flour;

150 ml of cream.

Preparation

1. We disassemble broccoli into inflorescences, put in boiling water, boil for 5 minutes. Pour into a colander, cool.

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

3. Rub the cheese, pour it into the soufflé.

4. We lay the boiled broccoli inflorescences, stir. We bring to the desired taste with the help of spices.

5. Whisk the whites, add to the soufflé, stir.

6. Transfer the mass into one large form or into small bowls. We put to bake in the oven for 15-16 minutes.

Cheese soufflé in the microwave

A variant of a soufflé that can be prepared in 5 minutes. For baking, it is better to use silicone molds.

Ingredients

80 g of cheese;

70 ml of milk;

1 spoonful of flour;

2 tablespoons 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 green pea... Seasonings and salt to taste.

3. Pour the soufflé into 2 molds, put in the microwave for 2 minutes.

Cheese soufflé will turn out to be tastier and more aromatic if you add a little smoked meat, vegetables, sausages... 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 doesn't have to be liquid.

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

When you want to please your guests delicious dish, which at the same time will look like a real work of art, the best snack than cheese soufflé can not be found.

Cheese soufflé - recipe

Ingredients:

• eggs - 2 pcs.;
• hard cheese - 100 g;
• milk - 130 ml;
• flour - 4 tbsp. spoons;
• salt and Provencal herbs to taste.

Preparation

Separate the yolks from the whites and beat the latter with salt into a stiff foam. Grate the cheese on a fine grater. Combine the yolks with Provencal herbs, flour and half a serving of milk. Rub the mixture well until smooth. Then add the cheese and the rest of the milk to it, mix everything, and then carefully add the proteins. Place the dish in an oven heated to 180 degrees and cook for 15-20 minutes.

French cheese soufflé

Soufflé with cheese, prepared according to this recipe, turns out to be fatter, due to the content of butter, and more original, thanks to garlic and nutmeg.

Ingredients:

• hard cheese - 300 g;
• milk - 2 tbsp.;
• butter - 100 g;
• eggs - 5 pcs.;
• flour - ½ tbsp.;
• nutmeg, salt and pepper - to taste;
• garlic - 1 clove.

Preparation

Chop the garlic. Fry the flour in butter for a few minutes, and then, little by little, add hot milk into it, stirring constantly so that there are no lumps. Add the nutmeg, salt, pepper and garlic to the mixture, bring to a boil and remove from heat.

Separate the yolks from the whites, refrigerate the latter and beat until lather. Grate the cheese. Combine the flour mixture with grated cheese and yolks. Mix well and then add the proteins and stir again. Grease the baking tins with butter and flour, place the soufflé in them and place in the oven.

Cook the dish at 200 degrees for about 15-20 minutes until golden brown. Let cool slightly and serve.

Egg soufflé with cheese

Eggs - 4 pcs., Low-fat 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 tsp, 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 pepper.

Portion molds for soufflé are greased with butter, filled with an 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 Products: 100 g butter or margarine, 1 hard-boiled egg, 1 teaspoon chopped green onions or dill, salt, powdered red pepper or mustard, horseradish. Beat butter with chopped yolk, add finely chopped protein, chopped

From the book Cold appetizers and salads the author Sbitneva Evgeniya Mikhailovna

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

From the book Dishes made from milk and dairy products. Various menus for weekdays and holidays the author Alkaev Eduard Nikolaevich

Egg soufflé with mushrooms and shrimps Eggs - 4 pcs., Boiled porcini mushrooms - 50 g, canned shrimp meat - 50 g, onion - 1 pc., Fish broth - 200 ml, parsley - 1 tbsp. spoon, salt, pepper. Peel the onion, wash, chop, put in a saucepan, add shrimp meat and

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

Soufflé with onion 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. Put flour in the melted butter, pour in the cream and, stirring, cook until thickened. Then add

From a book of 1000 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, dissolve the swollen gelatin in it. Pour hot milk gradually into the mass of yolks, stirring, add vanillin. Pour the jelly into glass vases and

From the book Steam Cooking the author Babenko Ludmila Vladimirovna

Soufflé with Roquefort cheese Milk ....................................... 1 l Butter ... ......................... 100 g Wheat flour ...................... ...... 140 g Chicken eggs ............................... 8 pieces Roquefort cheese ..... ........................... 140 g Salt, ground black pepper, grated nutmeg ............. ..... to taste 1. Into wide

From the book Russian Cookbook experienced hostess... Sweet dishes the author Avdeeva Ekaterina Alekseevna

Blue cheese soufflé Milk ................................... 200 ml Blue cheese ....... ......................... 150 g Butter ...................... ....... 60 g Flour ........................................ 60 Eggs ........................................ 5 pieces Bread crumbs ... ......................... 40 g Lettuce leaves ...................... .......... 50 g Ground black

From the book Cooking with Cheese the author Ivlev Konstantin

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

From the book Festive table the author Iovleva Tatiana 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 the author

Egg butter Beat butter with chopped yolk, add finely chopped protein and chopped greens, salt. For more spicy 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 the author Mirimanova Ekaterina Valerievna

Steamed carrot soufflé with cheese Peel the carrots, wash, chop finely and simmer in a double boiler in oil until tender. Rub through a sieve. Crumb white bread soak 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 off, and cut each egg in half; Remove the yolks on a dish, grind them thinly with the freshest sour cream. Smear a dish with cow butter and place the proteins in this solution with the cuts down. This dish is needed

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, ghee - 150 g, water - 200 ml, salt - 3 g. Grind the yolks with sugar, take chilled boiled milk and mix thoroughly. Add water with diluted in it

From the author's book

From the author's book

Meat soufflé with cheese NECESSARY PRODUCTS: mixed minced meat - 800 g hard grated cheese - 100 onions - 2 garlic cloves - 2 cloves carrots - 2 pieces parsley greens - 1 bunch of eggs - 2 pieces vegetable oil - 1 tbsp. a spoonful of ground black pepper dried thyme - 2 tsp salt -