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Delia Smith Cheese Soufflé Recipe

Delia Smith Cheese Soufflé Recipe

Delia Smith’s cheese soufflé recipe rises tall and golden every time. A fail-safe method with every tip for whisking the whites and avoiding collapse.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 Starter
Course: Breakfast
Cuisine: British, French
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 40 g unsalted butter plus extra for greasing
  • 25 g Parmesan finely grated, for dusting
  • 40 g plain flour
  • 300 ml whole milk warmed
  • 1 tsp Dijon mustard
  • A pinch of cayenne pepper
  • A pinch of freshly grated nutmeg
  • 4 large egg yolks
  • 100 g Gruyère or mature cheddar grated
  • 5 large egg whites
  • A pinch of salt
  • Salt and freshly ground black pepper

Method
 

  1. Heat the oven to 200°C (180°C fan / Gas 6) with a baking sheet inside. Butter the dish upwards and dust with Parmesan.
  2. Make a thick white sauce with the butter, flour and milk.
  3. Off the heat, add the mustard, cayenne, nutmeg and pepper. Cool for 5 minutes.
  4. Beat in the yolks, then the cheese. Season.
  5. Whisk the whites with a pinch of salt to firm, glossy peaks.
  6. Stir in a large spoonful of whites, then gently fold in the rest in two batches.
  7. Pour into the dish and run a thumb round the rim.
  8. Bake on the hot sheet for 25–30 minutes without opening the door for 20 minutes.
  9. Serve immediately.

Notes

Whisk the whites to firm, glossy peaks and fold gently.
Butter the dish in upward strokes and dust with Parmesan.
Do not open the oven door early.
Serve immediately, as it sinks as it cools.
The unbaked mixture can be frozen in ramekins.