Double Cheese Soufflé


  • 45 g (11⁄2 oz) butter, plus extra for greasing
  • 45 g (11⁄2 oz) plain flour
  • 300 ml (1⁄2 pint) milk

  • 60 g (2 oz) Gruyère cheese, grated

  • 2 tbsp snipped fresh chives

  • salt and black pepper

  • 3 eggs, separated

  • 60 g (2 oz) Parmesan cheese, grated

  • 300 ml (1⁄2 pint) double cream

  • snipped fresh chives to garnish

Double Cheese Soufflé



  1. Melt 30 g (1 oz) butter in a large pan, add the flour, and cook, stirring, for 1 minute. Remove from the heat, gradually blend in the milk, then bring to a boil, stirring, until thickened. Add the nutmeg, season with salt, and stir in a pinch of cayenne pepper.
    Cool for 10 minutes.
  2. Steam the broccoli for 2–3 minutes until just tender. Rinse under cold running water, then chop coarsely.
  3. Heat the remaining butter in a pan, add the shallots, and cook gently for 3 minutes or until soft.
  4. Prepare the soufflé dishes (see box, below).
  5. Beat the egg yolks and add to the cooled sauce with the broccoli, shallots, and blue cheese.
  6. Whisk the egg whites until they form firm but not dry peaks. Fold 1–2 tbsp of the egg whites into the broccoli mixture, then fold in the remaining egg whites.
  7. Pour the mixture into the soufflé dishes. Bake the soufflés in the top half of a preheated oven at 180°C (160°C fan, Gas 4) for 30 minutes. Serve at once.

Preparing the soufflé dishes
Butter the bottoms and sides of the soufflé dishes. Sprinkle with a thin layer of grated Parmesan cheese.


This recipe is taken from: Complete Cookbook