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January 27th, 2010

Cheese Souffle…Recipe…Beautiful and Useful Dish for any Day of the Week…Delaware Beaches…Ocean City, MD…Delray Beach, FL…


It started with my husband watching the Food Network Channel.  All of a sudden they were talking about a restaurant in Bal Harbour called La Goulue; a replica of a Parisian bistro with the best cheese souffle.  Well, that is all it took.  We wanted to go there, especially after watching the t.v. show and drooling at the site of such a magnificent dish.

Since we were in Florida, at the time, we were willing to drive over an hour to try La Goulue.  I called the restaurant to find out if the souffle had flour.  I thought that it might.  I have never made one.  Well, of course, it did, and you already know that in my household we eat gluten free, which means no wheat, flours and derivatives thereof.  Well, that was a short trip!!

The word souffle is the past participle of the French verb souffler, which means to blow up or puff up.  This is what happens when you combine egg yolks, egg whites and other ingredients.  An enriched sauce with egg yolks and lightened with beaten egg whites, is what it is.

My husband kept dreaming about the cheese souffle and tonight his dream came true.

The following recipe is Gruyere and Parmesan Cheese Souffle.  I have substituted the all purpose flour for a Gluten Free All Purpose Baking Mix made by Arrowhead Mills.  It worked perfectly and the rest of the ingredients are gluten free as well.  I hope you like it.  It was so easy to make.


Gruyere and Parmesan Cheese Souffle

Grated Parmesan cheese – Buy a good wedge and grate it, finely, yourself.

1/4 cup (1/2 stick) butter

5 tablespoons Gluten Free All Purpose Baking Mix.  If you don’t have an allergy, then use all purpose flour.

Pinch of cayenne pepper

Pinch of ground nutmeg

1 1/4 cups whole milk

1/4 cup dry white wine

6 large egg yolks

8 large egg whites

1/2 tsp. salt

1/4 tsp. ground black pepper

1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyere cheese (about 6 ounces)

1/4 cup finely grated Parmesan cheese


Position rack in center of oven and preheat to 400 degrees.

Generously butter one 10-cup souffle dish; sprinkle with Parmesan cheese to coat.

Melt butter in heavy large saucepan over medium heat.  Add  flour, cayenne pepper and nutmeg.  Cook without browning until mixture begins to bubble, whisking constantly, a little over 1 minute.

Gradually whisk in milk, then wine.  Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes or so.  Remove from heat.

Mix yolks, salt and pepper in a small bowl and add the mixture all at once to the sauce and whisk quickly to blend. 

Fold in 1 1/4 cups Gruyere cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt).

Using an electric mixer, beat whites in a large bowl until stiff but not dry.  Fold 1/4 of whites into the souffle base to lighten and then fold in the remaining whites. 

Transfer mixture to prepared dish.  Sprinkle with remaining 2 tablespoons of Gruyere cheese.



Place souffle in oven; reduce heat to 375 degrees.  Bake souffle until puffed, golden and gently set in the center.  This will take about 45 minutes.  Take it out of the oven and serve immediately. 

And After

And After

Serves 4 to 6 guests.

I think your guests will be very impressed. This is the type of dish that can be served with a salad and a green vegetable like asparagus, which is what I did.

Remember make the recipe your own; adjust it to your needs.

Bon Appetit!!


Note:  This recipe was taken from and the information on the word souffle was taken from

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This entry was posted on Wednesday, January 27th, 2010 at 10:46 pm and is filed under Delaware Beaches, Delray Beach, Florida, General, Maryland, Ocean City, Recipes, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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