A cheesy delight that can be prepared in just over half an hour.


  • 75 g gruyere, gruyere and parmesan or gruyere and pecorino (finely grated)
  • 300 ml milk
  • 50 g butter
  • 50 g plain flour
  • salt
  • cayenne pepper
  • a pinch of ground nutmeg
  • 4 egg yolks
  • 5 egg whites


  • Grate the cheese about an hour before making the soufflé so that it has time to dry out slightly.
  • Preheat the oven to 200°C (400°F, Gas 6) and butter a 1.5 litre (2.5 pint) soufflé dish, sprinkling it with 2 tablespoons of the cheese.
  • Make sure that the egg whites are at room temperature.
  • To make the sauce, bring the milk to the boil.
  • Melt the butter in a saucepan over low heat, stir in the flour with a wooden spoon and cook for 2 minutes, stirring continuously.
  • Remove from the heat, gradually stir in the hot milk and stir until blended.
  • Return to the heat and whisk vigorously for about 2 minutes until thickened.
  • Season to taste with salt, cayenne pepper and nutmeg.
  • The mixture should be quite thick and leave the sides of the pan.
  • Remove from the heat and beat in the egg yolks, one at a time.
  • Mix in three-quarters of the remaining cheese.
  • The sauce should be lukewarm – if not, the cheese will melt too much when added.
  • Beat the egg whites with a pinch of salt until they are stiff and stand in peaks.
  • Add one tablespoon of the whites to the saucepan to loosen the mixture.
  • Carefully fold in half the remaining egg whites, using a metal spoon.
  • Add the last of the cheese and then fold in the remaining egg whites.
  • Pour the mixture into the soufflé dish; it should be about three-quarters full.
  • Smooth the top with a spatula.
  • Reduce the oven temperature to 190C (375F,  Gas 5) and place the soufflé in the middle of the oven.
  • Bake for 25 – 30 minutes.
  • You can ensure that the soufflé is ready by pushing a thin skewer into the middle.
  • If it comes out clean, serve it as quickly as possible – to avoid collapse. (The soufflé, that is, not you!)

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