Three Cheeses Soufflé

Three Cheeses Soufflé

A light cheese soufflé, based on Gordon Ramsay’s recipe “Cheat’s Soufflé With Three Cheeses” but like mine classic recipes it’s based on a small army of helpers in a 17th-century kitchen: I updated it to replace cheddar with Pepperjack to pep it up a bit and to use just a stand mixer to assemble it, rather than the separating, whipping egg whites and egg yolks separately, folding, etcetera.

Three Cheeses Soufflé

A light cheese soufflé, based on Gordon Ramsay's recipe "Cheat’s Soufflé With Three Cheeses" but like mine classic recipes it's based on a small army of helpers in a 17th-century kitchen: I updated it to replace cheddar with Pepperjack to pep it up a bit and to use just a stand mixer to assemble it, rather than the separating, whipping egg whites and egg yolks separately, folding, etcetera.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast, Lunch
Keyword: Cheese, Eggs
Servings: 4
Author: Edwin Voskamp

Equipment

  • Stand Mixer
  • 9" Square Glass Baking Dish
  • Oven

Ingredients

Dry Ingredients

  • 50 g flour
  • 1 tbsp sugar cane, granulated
  • 1 tsp baking powder
  • 1 tsp koshering salt or to taste
  • 1 tsp fresh-ground black pepper or to taste

Wet Ingredients

  • 6 large eggs
  • 100 ml milk
  • 100 g cottage cheese
  • 50 g Pepperjack grated
  • 50 g cream cheese
  • 50 g butter in pats (¼" cubes)

Instructions

  • Preheat oven to 375F.
    Butter a 9″ glass baking dish.
  • Mix the dry ingredients in a stand mixer and season with koshering salt and fresh ground black pepper to taste.
  • With the stand mixer running on medium speed, add the eggs.
    Add the milk.
    Add the cheeses.
    Let mixer run to thoroughly mix all ingredients.
  • Pour in the mixture.
    Scatter the butter in pats across the dish.
  • Bake for 40 minutes or until nicely browned.
    Serve immediately.

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