Four Cheese Souffle Recipe
Make Four Cheese Souffle Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheeses
Other Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it's hot enough for the soufflé to rise properly.
- 2
Prepare the Ramekins
Butter four ramekins (about 6 oz each) using 1 tablespoon of unsalted butter. Sprinkle a little flour inside each ramekin to coat the sides, then tap out the excess flour.
Making the Cheese Base
- 3
Make a Roux
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Once melted, whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes until it turns a light golden color.
- 4
Add Milk and Cheeses
Gradually add 1 cup of milk to the roux while whisking continuously to avoid lumps. Once smooth, stir in the Gruyère, cream cheese, Parmesan, and ricotta cheeses until melted and combined. Season with salt, black pepper, and nutmeg. Remove from heat.
Preparing the Egg Mixture
- 5
Separate Eggs
Separate the 4 large eggs, placing the egg whites in a large mixing bowl and the yolks in a separate bowl.
- 6
Combine Yolks
Whisk the egg yolks into the cheese mixture until fully incorporated.
- 7
Whip Egg Whites
Using a hand mixer or whisk, beat the egg whites until stiff peaks form. This will give the soufflé its light and airy texture.
Folding and Baking
Finishing Touches
- 11
Garnish and Serve
Remove the soufflés from the oven and sprinkle with chopped fresh parsley. Serve immediately as they will begin to deflate.
