Cheese Soufflés can be a breeze – if you follow the recipe to the “T”. Here’s a classic by Elizabeth David from the BBC Food website which looks more complex than it is, because the recipe* (see link below) is very detailed.
As our French teachers told us, “souffler” means puff, or blow while “souffle de vent” is a breath of fresh air. So, what better on a blustery early autumn day than something light, warm and cheesy?
Here are some easy, breezy soufflés and others that are worth the effort, if you or hopefully your soufflé would like to rise to the occasion.
You could try James Martin’s Twice-baked Cheese & Leek Soufflé…or Nigel Slater’s Cheese and Thyme Puddings or how about Galton Blackiston’s Gruyere and Bacon Souffle, all crispy bacon, cream and melting Swiss cheese…
Soufflé away!
* All recipes including Elizabeth David’s classic cheese souffle are HERE
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