Jamie Oliver Cheese Souffle Recipe [Tips & Tricks]

I still remember the first time I tried making a cheese soufflé. The kitchen felt like a mini science lab – eggs whipping up like clouds, cheese melting into silky goodness. It was intimidating but exciting. That first bite? Light, airy, and bursting with cheesy comfort. Jamie Oliver’s Cheese Soufflé recipe has that same magic. It’s classic, elegant, and surprisingly doable at home.

If you’ve ever been wary of soufflés, this recipe is a game-changer. Jamie’s approach makes it approachable and fun, not stressful. Let’s explore this timeless dish step by step, so you too can impress with a golden, fluffy masterpiece.

Jamie Oliver’s Cheese Soufflé Recipe

Jamie’s recipe stands out because it’s straightforward but delivers that rich, airy texture we all crave. It balances sharp cheese with a creamy base and delicate egg whites folded in carefully. This soufflé is perfect for a special dinner or a cozy weekend treat.

Here’s a glimpse of what’s involved:

• Creamy, cheesy base (béchamel sauce)
• Fluffy egg whites whipped to peaks
• Gentle folding technique to keep air in
• Quick bake to puff it up beautifully

Once it’s out of the oven, that puffed-up dome is hard to resist – golden on top and cloud-soft inside.

Ingredients Needed

When I shop for this recipe, I focus on freshness and quality – it really makes a difference.

• Eggs: 4 large, separated. Fresh eggs give the best rise.
• Cheese: A mix of strong cheddar and parmesan. Sharp cheddar adds flavor, parmesan adds nuttiness.
• Butter: Unsalted, for the roux.
• Flour: Plain or all-purpose, to thicken the béchamel.
• Milk: Whole milk for creaminess.
• Nutmeg: Just a pinch, to enhance the cheese flavor.
• Salt and Pepper: To season perfectly.
• Lemon juice or vinegar (optional): Helps stabilize the egg whites when beating.

How To Make Jamie Oliver’s Cheese Soufflé

This is the fun part, where you transform simple ingredients into magic.

• Step 1: Prepare The Béchamel Sauce

  Melt butter over medium heat, whisk in flour, and cook until it smells nutty (about 2 minutes). Gradually whisk in warm milk until thick and smooth. Season with salt, pepper, and a pinch of nutmeg.

• Step 2: Add Cheese

  Stir in grated cheddar and parmesan off the heat. Let the sauce cool slightly.

• Step 3: Beat Egg Yolks

  Beat in the separated egg yolks into the cooled cheese sauce.

• Step 4: Whip Egg Whites

  In a clean bowl, whisk egg whites with a pinch of lemon juice until stiff peaks form.

• Step 5: Fold Gently

  Carefully fold the egg whites into the cheese mixture in batches. Use a spatula and fold slowly to keep as much air in as possible.

• Step 6: Bake

  Pour into buttered ramekins or a soufflé dish. Bake at 190°C (375°F) for 18-20 minutes. The soufflé should rise and turn golden on top.

Ingredient Science Spotlight

What’s really going on here? The science behind the soufflé is fascinating.

• Egg whites: When beaten, they trap air, creating tiny bubbles. These bubbles expand in the heat, causing the soufflé to rise.
• Flour and butter (roux): This thickens the sauce and provides structure, so the soufflé holds its shape.
• Cheese: Adds flavor and richness, plus some fat to help keep the texture creamy.
• Acid (lemon juice or vinegar): Stabilizes the egg whites, helping them whip better and hold their shape longer.

Understanding this helps avoid common pitfalls like a collapsed soufflé or a rubbery texture.

Expert Tips

From my own kitchen trials and Jamie’s wisdom, here’s what works best:

• Use room temperature eggs – they whip better.
• Beat egg whites just right – too little, no lift; too much, dry and crumbly.
• Fold gently, folding too hard deflates the air.
• Serve immediately – soufflés deflate quickly once out of the oven.
• Butter ramekins thoroughly and dust with cheese or breadcrumbs to help soufflé climb the sides.

Recipe Variations

Want to switch things up? Try these:

• Herbed cheese soufflé: Add chopped chives, thyme, or parsley for a fresh twist.
• Smoked cheese: Swap out cheddar for smoked gouda or smoked cheddar for a deeper flavor.
• Vegetable soufflé: Fold in finely grated cooked spinach or mushrooms for a veggie boost.
• Spicy kick: Add a pinch of cayenne or smoked paprika for a subtle heat.

These variations keep the recipe fresh and adaptable for any occasion.

Final Words

Making a cheese soufflé might seem daunting, but with the right recipe and tips, it becomes a joyful kitchen adventure. Jamie Oliver’s version is a perfect blend of simplicity and elegance. When you get that first forkful of airy, cheesy delight, you’ll understand why soufflés have such a devoted following.

FAQs

How Do I Make Jamie Oliver’s Cheese Soufflé?

Start by making a roux with butter and flour, then slowly whisk in milk. Add cheese, egg yolks, and seasonings. Whisk egg whites to stiff peaks, fold them in, then bake in a greased dish.

Can I Make Jamie Oliver’s Cheese Soufflé In Advance?

You can prep the soufflé base ahead of time, but it’s best to bake it just before serving to keep it fluffy.

What Kind Of Cheese Should I Use For Jamie Oliver’s Cheese Soufflé?

You’ll want a strong, flavorful cheese like Gruyère or mature cheddar. A mix works well too!

How Do I Prevent My Cheese Soufflé From Collapsing?

Make sure you fold the egg whites gently into the base and bake it in a hot oven without opening the door while it cooks.

Can I Add Extra Ingredients To Jamie Oliver’s Cheese Soufflé?

You can add things like herbs, cooked spinach, or even ham for extra flavor, but be careful not to overload it.

How Long Should I Bake A Cheese Soufflé?

Bake it for about 25-30 minutes at 190°C (375°F). It should puff up and be golden on top.

How Do I Know When The Cheese Soufflé Is Done?

The soufflé should be puffed up and lightly golden. You can check by gently shaking the dish – it should set in the center.

Can I Use A Different Type Of Milk In The Cheese Soufflé?

Yes, you can substitute whole milk with alternatives like semi-skimmed or even plant-based milks, though the texture may change a little.

What Can I Serve With Jamie Oliver’s Cheese Soufflé?

It pairs well with a light salad or some roasted vegetables. A side of crispy bread also complements it nicely.

How Do I Reheat A Leftover Cheese Soufflé?

To reheat, place the soufflé in a preheated oven at 180°C (350°F) for about 10-15 minutes to warm it through without losing its fluffiness.