Three Cheese Soufflé

A Classic Blast From the Past But So Damn Tasty

Not the most obvious thing you think to whip up on an average day but the level of satisfaction and comfort that comes from each of those delicate mouthfuls loaded with cheese is something quite special and undeniably desirable.


cheese souffle

_ Three Cheese Soufflé


Makes 3 – 4 depending on ramekin size


30g unsalted butter

1 garlic clove, grated or chopped as fine as possible

35g flour

250ml milk

3 eggs, separated

1 cup 3 different cheeses of your choice (I used mature cheddar, smoked cheese and parmesan)

3 sprigs thyme


Spray ramekins with non-stick spray and dust with flour to prevent sticking. Preheat the oven to 180’c.

Separate the egg yolks and whites and set aside. Melt the butter in a small pot and add the garlic and thyme. Whisk in the flour and then add the milk slowly. You might need to change to a wooden spoon now to mix. Allow to cool and then mix in the egg yolks. Lastly fold in the egg whites and spoon into ramekins. Place in the oven and cook for 12mins or until puffed and golden. Enjoy with extra parmesan grated on top and a dash of extra virgin olive oil.


September 20.