Mary Berry Cheese Soufflé Recipe

This Mary Berry Cheese Soufflé is an airy, golden marvel—the perfect dish for a light yet luxurious centerpiece. A combination of a rich, mustard-flecked cheese base and fluffy, beaten egg whites, it is a timeless masterpiece of French-inspired technique made accessible. This recipe relies on the sharp punch of mature cheddar and precise whisking to create a cloud-like texture that rises majestically and melts away on the palate.

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Mary Berry Cheese Soufflé Recipe Ingredients

• 3 tbsp (50g) unsalted butter (plus extra for greasing)
• 2 tbsp finely grated Parmesan or breadcrumbs (for the ramekins)
• ⅓ cup (50g) all-purpose flour
• 1¼ cups (300ml) whole milk
• 1 tsp English mustard
• 1½ cups (150g) strong mature Cheddar, grated
• 4 large eggs, separated
• Salt and freshly ground black pepper
• A pinch of cayenne pepper (optional)

How To Make Mary Berry Cheese Soufflé Recipe

1. Prepare the Ramekins: Generously grease a 1.2-liter (2-pint) soufflé dish or six individual ramekins with softened butter. Add the grated Parmesan or breadcrumbs, tilting the dish to coat the bottom and sides evenly. This provides the “ladder” the soufflé needs to climb as it rises.
2. Make the Panada (Base): Melt the 50g of butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until the sauce is thick, smooth, and boiling.
3. Flavor the Sauce: Remove from the heat. Stir in the mustard, salt, pepper, and cayenne. Add the grated Cheddar and stir until melted. Let the mixture cool slightly for a few minutes.
4. Incorporate the Yolks: Beat the egg yolks into the warm cheese sauce one at a time until the mixture is glossy and smooth.
5. Whisk the Whites: In a separate clean, grease-free bowl, whisk the egg whites until they reach stiff peaks (they should stay in the bowl when turned upside down).
6. Fold Gently: Stir a large spoonful of the egg whites into the cheese sauce to loosen it. Then, using a large metal spoon, very gently fold in the remaining whites in a figure-eight motion. Do not over-mix, or you will lose the air.
7. Bake: Pour the mixture into the prepared dish(es). For a “top hat” effect, run your thumb around the inside rim of the dish to create a small channel. Bake in a preheated oven at 200°C (400°F) for 25–30 minutes (less for individual ramekins) until well-risen and golden brown.

Recipe Tips

• The “No-Peek” Rule: Never open the oven door during the first 20 minutes of baking. The sudden drop in temperature is the most common reason for a soufflé to collapse before it sets.
• Grease-Free Bowl: Ensure the bowl and whisk used for the egg whites are perfectly clean. Even a tiny drop of fat or yolk will prevent the whites from reaching stiff peaks.
• Coating the Dish: Brushing the butter in upward strokes on the sides of the ramekin encourages the soufflé to rise vertically and evenly.
• Fold, Don’t Stir: The secret to the airy texture is the air trapped in the whites. Use a “cutting and folding” motion rather than stirring to keep that air intact.

What To Serve With Mary Berry Cheese Soufflé Recipe

This light dish is usually the star of the show and pairs well with fresh, crisp sides.

• A simple green salad with a sharp lemon vinaigrette
• Steamed asparagus spears with a drizzle of butter
• Crusty French bread or a light baguette
• A glass of chilled Sauvignon Blanc or a dry Sancerre

How To Store Mary Berry Cheese Soufflé Recipe

• Refrigerate: Soufflés are famous for falling once they leave the heat and are best eaten immediately. However, you can store leftovers in the fridge for 1 day.
• Reheat: You can actually “twice-bake” a leftover soufflé. Place the cold soufflé back in a hot oven for 10 minutes; it won’t rise as high as the first time, but it will still be delicious and molten.
• Freeze: This recipe is not suitable for freezing. The delicate air structure will be destroyed by the freezing and thawing process.

Mary Berry Cheese Soufflé Nutrition Facts

• Calories: ~310 kcal (per serving)
• Carbohydrates: 10g
• Protein: 18g
• Fat: 22g
• Fiber: 0g
• Sugar: 3g

Nutrition information is estimated based on 6 servings.

FAQs

Try More Recipes:

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