Ingredients for 6 servings
- 500 g (17.75 oz) fresh cheese in a mold
- 2 tablespoons thick crème fraîche
- 2 eggs
- 1 tablespoon flour
- 1 pinch of salt and pepper
Recipe: Quick Cheese Soufflé
Prep
10 min
Cook
30 min
Total
40 min
Servings
6 serv.
Cheese soufflé takes 30 minutes in the oven and comes out airy and fluffy. Key steps: drain the fromage blanc thoroughly, whip egg whites to stiff peaks, and serve immediately hot. Cream adds richness without weighing it down.
Step-by-step directions
1 Drain the fresh cheese well.
2 In a bowl, whisk together the fresh cheese, egg yolks and crème fraîche.
3 Add a pinch of salt and pepper along with the flour. The mixture should be smooth.
4 Gently fold in the egg whites beaten to stiff peaks.
5 Pour the mixture into the buttered soufflé dish.
6 Bake in a preheated oven at 180°C (355°F) for 30 minutes. The soufflé should rise and form a crust that turns golden.
7 When it comes out of the oven, serve it immediately, hot, without unmolding.
Chef Patrick's Comment
An unusual soufflé recipe.
Frequently asked questions
Can I use fresh goat cheese instead of fromage blanc?
Yes, but drain it thoroughly first. The flavour will be stronger. Use the same 500 g amount. Check the texture after cooking to adjust seasoning if needed.
Why does my soufflé collapse after it comes out of the oven?
Three common mistakes: egg whites not stiff enough, oven vibrations (close the door gently), or unmoulding too early. Let it rest 2 minutes in the warm oven before serving straight in the baking dish.
What size soufflé dish do I need for this recipe?
A classic 1-litre mould (serves 6–8) or two individual ramekins work well. Butter the sides and bottom generously. Too large slows the rise, too small causes overflow.
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