Hamdi Saidani Jamie Oliver’s Cheese Soufflé is a twice baked Cheese Soufflé made of milk, onion, nutmeg, bay leaves, butter, flour, English mustard, eggs, and extra mature cheddar cheese. Serve this Cheese Soufflé with a Crunchy Celery and apple Salad or steamed asparagus for a healthy meal.
You can also make this Cheese Souffle ahead and store it in the fridge for up to 2-3 days or freeze it for up to 1 month.
Jamie Oliver Cheese Souffle Ingredients
- 140g Extra Mature Cheddar, finely grated
- 142ml Pot Double Cream
- 425ml Milk
- 1 Small Onion, thickly sliced
- Pinch of Nutmeg
- 2 Fresh or Dried Bay Leaves
- 4 tbsp Butter, plus extra for greasing
- 7 tbsp Plain Flour
- 1 Heaped tsp English Mustard
- 4 Eggs, separated
How To Make Jamie Oliver Cheese Souffle
- Infuse the Milk: Preheat the oven to 180C/fan 160C/gas 4. In a pan, combine milk, onion, nutmeg, and bay leaves. Bring to a boil and then set aside for 30 minutes to infuse. Grease 8 x 150ml ramekins.
- Make the Roux: In another saucepan, melt the butter. Stir in the flour and cook gently for 1 minute. Remove from heat and gradually whisk in the infused milk (discard onion and bay leaves). Return to heat and stir until the sauce thickens.
- Prepare the Cheese Mix: Off the heat, stir in the mustard, egg yolks, and three-quarters of the cheese. Season to taste and transfer the mixture to a large mixing bowl.
- Whip and Fold: In a separate bowl, whisk the egg whites until stiff. Carefully fold these into the cheese mixture. Fill the ramekins two-thirds full.
- First Bake: Place the ramekins in a roasting tin. Pour boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 minutes or until risen and a bit wobbly. Remove and let cool.
- Second Bake: Preheat the oven to 220C/fan 200C/gas 7. Loosen the soufflés with a knife and turn them out upside down into an ovenproof dish. Sprinkle with the rest of the cheese and spoon 1 tbsp of cream over each. Bake for 10-12 minutes until puffed and golden.
What To Serve With Cheese Souffle
Serve this twice-baked Cheese Soufflé with a Crunchy Celery and apple Salad, steamed asparagus, or potato salad for a balanced meal.
How Long Does Cheese Souffle Last In The Fridge
Cheese souffles can last in the fridge for up to 2-3 days when stored in an airtight container.
Can I Freeze Cheese Souffle
Yes, you can freeze Cheese Soufflé. Wrap each individual soufflé tightly in cling film and store in a freezer-safe container for up to 1 month.
How To Reheat Cheese Souffle
To reheat Cheese Soufflé, preheat the oven to 180C/fan 160C/gas 4. Place the soufflé in an oven-safe dish and bake for 10-12 minutes or until heated through. If reheating from frozen, extend the time to 15-20 minutes.
Try More Recipes:
- Jamie Oliver Chorizo Butterbean Stew
- Jamie Oliver Carrot And Celery Soup
- Jamie Oliver Celery Soup
- Jamie Oliver Courgette Gratin
- Jamie Oliver Devilled Kidneys
Jamie Oliver Cheese Souffle
Description
Jamie Oliver’s Cheese Soufflé is a twice baked Cheese Soufflé made of milk, onion, nutmeg, bay leaves, butter, flour, English mustard, eggs, and extra mature cheddar cheese. Serve this Cheese Soufflé with a Crunchy Celery and apple Salad or steamed asparagus for a healthy meal.
You can also make this Cheese Souffle ahead and store it in the fridge for up to 2-3 days or freeze it for up to 1 month.
Jamie Oliver Cheese Souffle Ingredients
How To Make Jamie Oliver Cheese Souffle
- Infuse the Milk: Preheat the oven to 180C/fan 160C/gas 4. In a pan, combine milk, onion, nutmeg, and bay leaves. Bring to a boil and then set aside for 30 minutes to infuse. Grease 8 x 150ml ramekins.
- Make the Roux: In another saucepan, melt the butter. Stir in the flour and cook gently for 1 minute. Remove from heat and gradually whisk in the infused milk (discard onion and bay leaves). Return to heat and stir until the sauce thickens.
- Prepare the Cheese Mix: Off the heat, stir in the mustard, egg yolks, and three-quarters of the cheese. Season to taste and transfer the mixture to a large mixing bowl.
- Whip and Fold: In a separate bowl, whisk the egg whites until stiff. Carefully fold these into the cheese mixture. Fill the ramekins two-thirds full.
- First Bake: Place the ramekins in a roasting tin. Pour boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 minutes or until risen and a bit wobbly. Remove and let cool.
- Second Bake: Preheat the oven to 220C/fan 200C/gas 7. Loosen the soufflés with a knife and turn them out upside down into an ovenproof dish. Sprinkle with the rest of the cheese and spoon 1 tbsp of cream over each. Bake for 10-12 minutes until puffed and golden.
