I remember the first time I tried a twice-baked cheese soufflé. It was at a quaint little French bistro tucked away on a cobbled street. The first bite was like stepping into a rich, creamy world, where everything just melted together in perfect harmony. The outer layer was crispy and golden, while the inside was fluffy, savory, and oozing with cheesy goodness. It became one of those dishes I couldn’t forget, and ever since, I’ve been on the lookout for the perfect recipe to recreate that magic at home.
Enter Jamie Oliver’s Twice Baked Cheese Soufflé recipe-simple, elegant, and absolutely delicious. If you’ve ever been intimidated by soufflés, don’t worry. This recipe makes it feel easy, with just the right balance of technique and flavor.
Jamie Oliver’s Twice Baked Cheese Soufflé Recipe
This soufflé recipe is a true showstopper. The beauty of twice-baked soufflés lies in the way the cheese flavor develops across two stages: the first bake gives you that airy fluffiness, and the second gives it a beautifully rich texture. It’s like two dishes in one. Jamie Oliver’s take on it makes the process approachable without compromising on that indulgent taste we crave.
- Prep time: About 20 minutes
- Cook time: 30-40 minutes
- Makes: 4 servings
The best part? It can be served as a starter, a side dish, or even a light main course. It’s so versatile, and you’ll feel like a culinary artist when you present it to your friends or family.
Ingredients Needed
Jamie’s recipe keeps things pretty straightforward, with the kind of ingredients you’d expect from a comforting, rich soufflé. Here’s what you’ll need:
- Butter (for greasing and making the roux) – You’ll need butter for both greasing your ramekins and making a roux, which is key to that smooth texture.
- Plain flour – This is the base for your roux.
- Milk – Adds creaminess and binds everything together.
- Cheddar cheese (or a mix of cheeses) – The star of the show. I recommend sharp cheddar for depth of flavor, but you can get creative.
- Eggs – You’ll use both egg yolks and whites to get the perfect airy texture.
- Mustard powder – This adds a little zing and enhances the flavor.
- Fresh thyme (optional) – A fragrant touch for a subtle herbal note.
- Salt and pepper – To taste, but don’t be shy about seasoning.
The ingredients are familiar but come together to create something really special.
How To Make Jamie Oliver’s Twice Baked Cheese Soufflé
Making this soufflé is a step-by-step journey, but each step feels like a tiny victory in the kitchen. Here’s how you do it:
- Prepare the ramekins: Start by greasing four ramekins with butter and a dusting of flour. This helps your soufflés rise properly and prevents sticking.
- Make the roux: In a saucepan, melt butter and whisk in the flour until it forms a smooth paste. This is your roux and will give the soufflé its structure.
- Add the milk: Slowly pour in the milk while whisking, making sure there are no lumps. This will create a thick, creamy base for the soufflé.
- Stir in the cheese: Add the grated cheese (save a little for the topping) and stir until it’s melted and combined.
- Season it: Add the mustard powder, salt, pepper, and thyme, and give it a final mix.
- Separate the eggs: Whisk the egg yolks into the cheese mixture. Then, beat the egg whites until stiff peaks form.
- Fold it all together: Gently fold the beaten egg whites into the cheese mixture. Be careful not to deflate the air you’ve just whipped into those whites. The more gentle, the fluffier the soufflé.
- Bake the first round: Spoon the mixture into the ramekins, filling them about halfway, and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, until they puff up and turn golden.
- Cool and chill: Let them cool before the second baking.
- Bake a second time: After cooling, top each soufflé with a sprinkle of the remaining cheese. Return to the oven for another 10 minutes to finish them off.
The result? Light, airy, golden, and cheesy perfection.
Ingredient Science Spotlight
Every ingredient plays an important role in creating the perfect soufflé. Let’s take a closer look at some of the key players:
- Eggs: The egg whites are the backbone of a soufflé’s structure. When beaten, they trap air, which helps the soufflé rise and stay fluffy. The yolks, on the other hand, provide richness and stability.
- Cheese: The cheese you choose isn’t just for flavor-it also adds moisture and fat. It melts into the base, creating a creamy texture that balances out the fluffiness of the egg whites.
- Roux: The roux, made from butter and flour, is crucial for thickening the mixture and ensuring that the soufflé doesn’t collapse. It also gives a smooth mouthfeel to the finished dish.
- Mustard powder: It’s more than just a kick of flavor. Mustard powder helps to break down the proteins in the eggs and cheese, which results in a smoother texture and helps the soufflé rise evenly.
Expert Tips
- Room temperature eggs: Cold eggs don’t whip up as well. Let them sit out for a bit before starting. This will give you fluffier whites.
- Be gentle with folding: When combining the egg whites and the cheese mixture, use a folding motion rather than stirring. This preserves the air in the whites, ensuring your soufflé stays light.
- Don’t open the oven door: This is crucial! Opening the oven door during baking causes temperature fluctuations that can cause your soufflé to collapse prematurely.
- Use quality cheese: The better the cheese, the better the soufflé. Choose a cheese that melts well-sharp cheddar is always a winner, but Gruyère or a mix of cheeses adds complexity.
Recipe Variations
There are so many ways to tweak Jamie Oliver’s soufflé recipe to make it your own:
- Herbs: Swap thyme for rosemary or parsley for a fresh, aromatic twist.
- Cheese variations: Try adding Gruyère, Parmesan, or blue cheese for a different flavor profile.
- Vegetarian add-ins: For a heartier option, mix in sautéed spinach, mushrooms, or caramelized onions.
- Bacon or ham: For a smoky, savory depth, add bits of crispy bacon or chopped ham to the cheese mixture.
- Spices: If you like a bit of heat, try adding a pinch of cayenne pepper or paprika.
The possibilities are endless!
Final Words
Jamie Oliver’s Twice Baked Cheese Soufflé is more than just a dish-it’s an experience. There’s something incredibly satisfying about making a soufflé from scratch and seeing it puff up in the oven. It’s a dish that feels fancy without being out of reach for a home cook. Plus, it’s one of those recipes you can adjust to fit your tastes, making it your own signature creation.
FAQs
Can I Make Jamie Oliver’s Twice Baked Cheese Soufflé Ahead Of Time?
Yes, you can prepare the soufflés in advance. Just bake the first time, let them cool, and then refrigerate. For the second bake, just pop them in the oven to reheat.
What Cheese Is Best For Jamie Oliver’s Twice Baked Cheese Soufflé?
A mix of mature cheddar and Gruyère works really well. It gives a rich, creamy flavor with a bit of a tangy kick.
How Do I Prevent The Soufflé From Collapsing When I Bake It A Second Time?
Be careful not to overfill the soufflé cups and avoid opening the oven too early. A gentle second bake will keep them nice and puffy.