I still remember the first time I tried making a soufflé. It was a nerve-wracking experience! The egg whites had to be perfectly whipped, the timing had to be spot on, and there was this constant fear it would collapse in the oven. But then I stumbled across Jamie Oliver’s Twice Baked Cheese Soufflé recipe. This version made me feel like a pro without all the stress of a traditional soufflé. The best part? It’s forgiving and gives you a chance to fix any small mistakes. I made it a few times to perfect my technique, and now, it’s a go-to comfort dish in my kitchen. Let me take you through the process.
Jamie Oliver’s Twice Baked Cheese Soufflé Recipe
This recipe is Jamie Oliver’s twist on the classic French soufflé. It’s baked twice-first as a traditional, fluffy soufflé, then again in individual ramekins after the first rise, resulting in a denser, creamier texture that holds its shape perfectly. Jamie’s approach makes the whole process a lot less intimidating while still delivering a rich, flavorful dish.
The great thing about this soufflé is that it’s not overly complicated. You don’t need to be a culinary expert to pull it off. What really sets this recipe apart is how the cheese blends into the soufflé, creating pockets of gooey goodness. As a fan of savory dishes, this one has quickly become one of my favorites.
Ingredients Needed
Gathering ingredients for this recipe is simple, and I’m sure most of them are already in your kitchen. Here’s what you’ll need:
- Butter – You’ll use this for greasing the ramekins and for the roux.
- Flour – A key ingredient in making the roux, which helps to thicken the soufflé.
- Milk – A creamy base for the sauce.
- Cheese – I prefer using a mix of Gruyère and Cheddar for a balanced, sharp flavor.
- Eggs – Both the yolks and whites will be used. The whites are whipped to provide the soufflé with its signature airy texture.
- Mustard Powder – A little bit of mustard powder adds depth to the flavor.
- Salt & Pepper – For seasoning.
- Fresh Parsley – Optional, but it adds a fresh flavor that balances the richness of the cheese.
How To Make Jamie Oliver’s Twice Baked Cheese Soufflé
I remember the first time I made this, I was all about following every step precisely. Now that I’ve done it a few times, I’ve found it’s all about feeling your way through the process. Here’s a step-by-step guide:
- Prepare Your Ramekins – Start by greasing your ramekins with butter. Make sure they’re evenly coated, and dust them with a bit of flour to help the soufflé rise evenly. I sometimes even line the insides with grated cheese to add an extra layer of flavor.
- Make the Roux – In a medium pan, melt butter over medium heat. Stir in the flour, cooking it for a couple of minutes until it forms a smooth paste. Don’t let it brown. Add the milk slowly, whisking constantly. This is where you get the smooth, creamy base for the soufflé.
- Add Cheese & Season – Once the sauce is thickened, remove it from the heat and stir in your grated cheese. The cheese will melt into the sauce, creating a beautiful, velvety texture. Add mustard powder, salt, and pepper for seasoning.
- Separate the Eggs – Carefully separate the egg yolks from the whites. Beat the yolks into the cheese mixture.
- Whip the Egg Whites – In a separate bowl, beat the egg whites until they form stiff peaks. This is key to getting that light, airy soufflé texture. Gently fold the whipped whites into the cheese mixture.
- Bake – Spoon the mixture into your prepared ramekins. Place them on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes. The soufflés should puff up beautifully.
- Twice-Baked Step – Once baked, let the soufflés cool slightly, then carefully cut a small hole in the center and spoon in a little more cheese (I like to use a sharp Cheddar). Pop them back in the oven for 5-10 minutes for a second bake.
Ingredient Science Spotlight
When it comes to the science behind this recipe, the ingredients work together in perfect harmony to create the ideal soufflé.
- Egg Whites: The key to that airy, light texture. When you beat the egg whites, you’re essentially trapping air into them. The proteins in the egg whites unfold and bond to form a stable network that holds the air. This is what makes a soufflé rise.
- Cheese: Cheese doesn’t just add flavor, but it also contributes to the soufflé’s creamy texture. As it melts, the cheese helps bind the ingredients and gives that delicious gooeyness, especially when baked a second time.
- Mustard Powder: It might seem like an unusual addition, but mustard powder enhances the overall savory flavor. It brings a slight sharpness that cuts through the richness of the cheese.
Expert Tips
- Egg Whites: When beating your egg whites, ensure there’s no trace of yolk in them. Any fat can prevent the whites from whipping to their full potential.
- Temperature Control: The soufflé needs a steady temperature in the oven. Don’t open the door too much, as it can cause the soufflé to collapse.
- Second Bake: The real magic happens during the second bake. It helps the soufflé hold its shape and makes it even richer. Be careful not to overbake, though. It should be golden brown but still soft in the center.
Recipe Variations
Jamie’s Twice Baked Cheese Soufflé can be adjusted in a number of ways to suit your tastes. Here are a few ideas:
- Add Herbs: Try fresh thyme, rosemary, or chives to give it a more aromatic flavor.
- Meat Additions: Incorporate some finely chopped cooked ham or crispy bacon bits for a savory twist.
- Vegan Version: Replace the dairy with plant-based alternatives like nutritional yeast, vegan butter, and almond milk. There are great egg substitutes out there that could work for this too.
- Spicy Kick: For a little heat, add some finely chopped chili or a few dashes of hot sauce to the cheese mixture.
Final Words
What I love about this Twice Baked Cheese Soufflé is that it takes a classic, intimidating recipe and makes it accessible. The second bake adds an extra layer of depth, and you don’t have to worry about it collapsing halfway through. Plus, the creamy, cheesy filling is indulgent in the best way possible.
FAQs
What Cheese Should I Use For Jamie Oliver’s Twice Baked Cheese Soufflé?
You can use a mix of strong cheeses like Gruyère and Cheddar for the best flavor and texture.
Can I Make The Soufflé Ahead Of Time?
Yes! You can prepare the first bake in advance and then pop them back in the oven for the second bake when you’re ready to serve.
How Do I Prevent My Soufflé From Collapsing?
Make sure not to over-mix the egg whites and bake at the right temperature. A gentle hand will help them rise perfectly.