Food Network UK

Parmigiano Reggiano Cheese Soufflé

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  • Visit cheese heaven with this pure, unadulterated soufflé.
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Ingredients

  • 75g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 100g Parmigiano Reggiano, finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • 50g plain flour
  • 300ml milk
  • Pinch of salt
  • Pinch of cayenne pepper
  • 4 eggs, separated

Use imperial measurements

Method

How to make Parmigiano Reggiano Cheese Soufflé

Don’t be put off making soufflés because you think they are difficult – on the contrary, they are easy to make. You just have to be ready to eat them!

1. Preheat the oven to 200°C / fan oven 180°C / gas mark 6. Grease a 1.2 litre soufflé dish with Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , then add two tablespoons of the Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmigiano Reggiano, tilting the dish so that it coats the base and sides.

2. Put the remaining Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter into a saucepan with the flour and milk. Heat, stirring constantly with a small Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk , until the mixture is thick and smooth. Cook for a few more seconds, stirring all the time. Remove from the heat and add the remaining Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmigiano Reggiano, stirring until melted. Season with a pinch of salt and cayenne pepper.

3. Stir the egg yolks into the cheese mixture. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk the egg whites in a large, clean bowl, using a hand-held electric mixer or Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk , until they hold their shape. Fold them into the cheese mixture using a large metal spoon. Pour into the prepared dish.

4. Bake for 35-40 minutes, until risen and golden brown. Serve immediately.

Cook’s tip: Make individual servings in small soufflé dishes, wrapping a collar of non-stick baking parchment around the dishes, secured with string, to add extra height.

Recipe Courtesy of Parmigiano Reggiano