Mary Berry Twice-baked Cheese Soufflé Recipe

This elegant Mary Berry Twice-baked Cheese Soufflé Recipe removes the anxiety from soufflé making by baking the cheesy, airy sponges in advance and then reheating them in cream before serving. Rich with mature Cheddar and a hint of mustard, they puff up into golden, savory clouds that make for an impressive, stress-free dinner party starter.

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Mary Berry Twice-baked Cheese Soufflé Ingredients

The Soufflé Base:

• 50g (2 oz) Butter: Plus extra for greasing the ramekins.
• 350ml (12 fl oz) Milk: Warmed slightly to help the sauce thicken without lumps.
• 40g (1 ½ oz) Plain Flour: To create the thick béchamel base (panade).
• 100g (4 oz) Mature Cheddar Cheese: Grated. Strong cheese is essential for flavor impact amidst the egg whites.
• 1 tsp Dijon Mustard: Adds a sharp, savory depth.
• 3 Large Eggs: Separated. Yolks enrich the base; whites provide the lift.

The Second Bake:

• 150ml (5 fl oz) Double Cream: Poured over the soufflés before the second bake to keep them moist and add luxury.
• 25g (1 oz) Parmesan Cheese: Grated, for a final salty crust.

How To Make Mary Berry Twice-baked Cheese Soufflé

1. Prep Ramekins: Preheat the oven to 200°C (180°C Fan / Gas 6). Generously butter six 150ml (5 fl oz) ramekins. This greasing allows the soufflé to climb the sides.
2. Make the Panade: Melt the butter in a pan. Stir in the flour and cook for 1 minute. Gradually whisk in the warm milk until you have a smooth, thick white sauce. Remove from heat.
3. Enrich: Stir in the grated Cheddar, Dijon mustard, salt, and pepper until the cheese has melted. Allow to cool slightly, then beat in the egg yolks one by one.
4. Whip Whites: In a clean bowl, whisk the egg whites until they hold stiff peaks (but aren’t dry).
5. Fold: Stir one spoonful of egg white into the cheese sauce to loosen it. Then, using a large metal spoon, gently fold in the remaining whites. Keep as much air in the mixture as possible.
6. First Bake: Divide the mixture among the ramekins. Place them in a roasting tin and pour boiling water into the tin until it comes halfway up the sides of the ramekins (bain-marie). Bake for 15–20 minutes until risen and golden.
7. Cool and Turn Out: Remove from the oven. The soufflés will sink slightly as they cool; this is normal! Run a knife around the edge of each ramekin and turn the soufflés out into a shallow ovenproof dish. Make Ahead Tip: You can cover and chill them at this stage for up to 24 hours.
8. Second Bake: When ready to serve, preheat oven to 220°C (200°C Fan / Gas 7). Pour the double cream over and around the soufflés in the dish. Sprinkle with Parmesan. Bake for 10–12 minutes until puffed up again and bubbling. Serve immediately.

Recipe Tips

• Bain-Marie Safety: The water bath ensures gentle cooking so the eggs don’t scramble. Be very careful moving the hot tin of water in and out of the oven.
• Stiff Peaks: Ensure your bowl and whisk are free of grease before beating egg whites. Even a drop of yolk will stop them from rising.
• The “Drop”: Do not panic when the soufflés deflate after the first bake. That is the point of a twice-baked soufflé! They will puff right back up in the second hot oven blast.
• Spacing: When placing the turned-out soufflés in the baking dish for the second round, leave a little space between them so the cream can coat the sides.

What To Serve With Cheese Soufflé

• Green Salad: A crisp salad with apple slices cuts through the rich cheese.
• Crusty Bread: Essential for mopping up the cream sauce.
• Chutney: A spoonful of caramelized onion chutney on the side adds sweetness.
• White Wine: A chilled Chardonnay matches the creamy texture.

How To Store Twice-baked Cheese Soufflé

• Refrigerate: After the first bake and turning out, store covered in the fridge for up to 24 hours.
• Freeze: You can freeze the soufflés after the first bake (once cooled). Wrap individually in cling film. Defrost thoroughly in the fridge before proceeding with the cream and second bake.

Mary Berry Twice-baked Cheese Soufflé Nutrition Facts

• Calories: 320 kcal
• Fat: 24g
• Carbohydrates: 10g
• Protein: 12g
• Calcium: 300mg

Nutrition information is estimated per soufflé.

FAQs

Try More Recipes:

• Mary Berry Blinis Recipe
• Mary Berry Cheese Muffins Recipe
• Mary Berry Cheese Straws​ Recipe