Three Cheese Souffles
Light, luscious and loaded with cheese; The Perfect Savoury Soufflé made easily in the Thermomix...well ok, a little bit fiddly, but you get my drift!
There’s something undeniably elegant about a perfectly risen soufflé. Often considered the domain of professional chefs, this Three Cheese Soufflé proves that with the right recipe and your trusty Thermomix, you can absolutely nail this classic at home. Made with a trio of bold cheeses, smoked mozzarella, parmesan and sharp cheddar, this savoury delight boasts a beautifully golden crust with a light, airy interior.
Ideal as a starter for entertaining or a satisfying vegetarian main, this recipe takes the stress out of soufflé-making. No collapsing disasters here. Double baked for perfection and foolproof timing with the perfect rise every time. Pair it with a crisp green salad or roasted veggies, and enjoy restaurant-quality results straight from your own oven.
Ready to wow your guests (or just yourself)? Let’s make it cheesy.
Top Tips for Perfect Soufflés Every Time:
Use room temperature eggs: They whip better and create more volume in the whites.
Separate eggs carefully: Even a small amount of yolk in the whites will prevent them from whipping properly.
Whip egg whites to soft peaks: Over-whipping can cause them to break and lose structure; soft peaks give the soufflé a stable rise.
Fold gently but thoroughly: Incorporate the whites into the base with a light hand to keep as much air in the mixture as possible.
Use a clean, dry bowl for egg whites: Any grease or moisture will ruin the meringue.
Grease the ramekins well: Use butter and a light dusting of grated parmesan or breadcrumbs to help the soufflé climb the sides.
Fill ramekins almost to the top: This helps them rise straight and tall.
Don’t open the oven door while baking: It can cause your soufflé to collapse from the sudden change in temperature.
Serve immediately: Soufflés begin to deflate within minutes—enjoy them hot out of the oven!
Preheat oven properly: A consistent, hot oven is crucial to get that signature puff.
Serving Suggestions for Three Cheese Soufflé:
Serve with a crisp green salad dressed with lemon vinaigrette
Pair with roasted cherry tomatoes and garlic
Add steamed asparagus or green beans on the side
Accompany with a chilled glass of sparkling wine or Chardonnay
Spoon a dollop of caramelised onion relish alongside
Serve with fresh sourdough or warm crusty bread
Add a slice of prosciutto or smoked salmon for extra indulgence
Plate alongside a bowl of creamy pumpkin or tomato soup
Garnish with fresh herbs like chives, thyme or parsley
Need
- 20 Grams butter melted, to grease ramekins BUY
- 200 Grams cheese, cubed (we used a mix of parmesan, sharp cheddar and smoked mozzarella)
- 220 Grams whole milk BUY
- 3 bay leaf fresh or dried
- 40 Grams Beurre Noisette or Brown Butter Recipe BUY
- 1/4 Cup bakers or strong flour BUY
- 3 eggs separated
- 2 Tablespoons cream BUY
Do
- 1
Preheat oven to 180°C. Place 5-6 ramekins into a deep tray. Brush with melted butter in an upward motion only. Make sure the rims of the ramekins are well buttered, this helps the souffles release as they rise.
- 2
Place cheeses into a clean Thermomix bowl. Grate 7 sec/speed 8. Set aside.
- 3
Place milk and bay leaves into the Thermomix bowl. Warm 3 min/80°C/Reverse/speed 0.5. Set aside to infuse.
- 4
Make the beurre noisette, then add flour. Stir and cook until it smells like biscuits baking. Pour into clean Thermomix bowl and add the infused milk. Cook 8 min/90°C/speed 2. (Discard the bay leaves.)
- 5
Add half of the grated cheese to the white sauce and combine 4 min/80°C/speed 2. Cool. Set aside the remaining cheese.
- 6
While waiting for it to cool, place egg whites into a clean and dry Thermomix bowl. Whip 4 min/37°C/speed 3. Set aside.
- 7
Add egg yolks to the cooled white sauce and combine 30 sec/Butterfly/speed 3.
- 8
Pour into a large mixing bowl. Add a third of the egg whites, fold very gently to combine, add another third and fold gently, then add the remaining whites and fold till just combined. Lumpy looking is ok.
- 9
Spoon mixture into prepared ramekins. Pour boiling water into the tray until it comes halfway up the ramekins. Cook for 20 minutes or until very fluffy and browned. Cool.
- 10
Once cool, top each souffle with a good pour of cream and the remaining cheese. Bake at 200°C for 10 minutes or until they've puffed back up. Serve hot, with or without truffle shavings on top...but so good either way!
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 10 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
