Gruyère and Parmesan twice baked cheese soufflés

It’s Friday and that means it’s the start of the weekend! So why not treat yourself to something absolutely delicious?

Soufflés are notoriously tricky and are basically a show stopper for you to impress your guests, or quite frankly even yourself! But this soufflé is twice baked, meaning it’s a lot easier and less of a stress, as you don’t have to panic about it immediately sinking.

What’s also great about this recipe, is you can stop after the 1st round of cooking, leaving the sunken soufflés in a container in the fridge over night, so all you have to do is bake again with the cream and cheese 20 minutes before you want to eat.

You shouldn’t eat this dish every day, but it’s definitely something you will enjoy as it’s absolutely delish.


Recipe (serves 2)

100ml (7fl oz) whole milk
1 bay leaf
grating of nutmeg
30g butter
25g flour
1/2 tsp mustard powder
75g of Gruyère, grated
2 tbsp Parmesan, grated
2 eggs, yolks and whites separated
125ml double cream

*You could replace the Gruyère for a sharp cheddar or any other cheese you like


Preheat the oven to 180°C.

Heat the milk with the bayleaf and nutmeg until nearly boiling. Remove from the heat and set aside. Melt a tsp of the butter and brush the inside of 2 ramekins until well coated.

Melt the rest of the butter in a pan and stir in the flour and mustard. Whisk in the milk bit by bit, mixing well, so no lumps form. When all the milk has been added and it is smooth, bring the mixture to a simmer so it thickens. Cook for 2 minutes then remove it from the heat. Stir in 2/3 of the Gruyère and Parmesan and the egg yolks, beating well. Season well with salt and pepper.

In a bowl or standing mixer, whisk the egg whites until stiff. Put a large spoonful of the egg whites into the cheese mixture and fold it in with a figure of 8 gesture. Fold in the rest of the egg whites, being careful not to loose any of the air in the whites.

Divide the mixture between the ramekins and then place in a roasting tin.Pour boiling water into the roasting tin, so it comes up halfway of the sides of the ramekins. Bake for 20 minutes until well risen and brown.

Take the soufflés out of the oven and leave to cool (don’t worry, they should sink).To remove the soufflés, run a knife around the edge of each one, turn it upside down and shake until it’s released. Place them upside down into individual gratin dishes.

Before you want to eat, preheat the oven to 200°C. Top the soufflés with the rest of the cheese. Meanwhile, put the cream in a sauce pan, season well and heat until hot. Pour the cream over the soufflés and bake for 10 minutes until re-puffed and brown.

Serve immediately!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s