Cheese Soufflés with Cider Butter

Intensely savoury soufflés from Paul Heathcote that are twice-baked so you can do all the hard work in advance
By Paul Heathcote
Cheese Soufflés with Cider Butter
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the souffl�s

  • 75 g butter, plus more for greasing
  • grated parmesan, for dusting
  • 75 g plain flour
  • 100 ml milk
  • 100 g red cheddar cheese, grated
  • 100 g gruyère cheese, grated
  • 6 eggs, separated
  • a few drops lemon juice
  • 300 ml whipping cream

For the shallot and cider butter

  • 50 ml sweet cider
  • 2 shallots, very finely chopped
  • 50 ml chicken stock
  • 1 tsp English mustard
  • 25 ml double cream
  • 100 g cold unsalted butter, diced
  • 1 squeeze lemon juice
  • 4 tsp chopped chives


1. For the soufflés: preheat oven to 200C/gas 6. Grease 6 ramekin dishes with soft butter and coat with a layer of grated parmesan. This will help the soufflés to rise.

2. Make a cheese sauce by melting the butter in a pan over a medium heat and stirring in the flour to make a thick paste. Cook for a minute or two, stirring. Meanwhile, heat the milk until nearly boiling.

3. Slowly add the milk, stirring continually over a low heat until the sauce is thick and smooth. Remove from the heat and cool a little before adding the two cheeses. Let it cool a little more then stir in the egg yolks. Season with salt and white pepper.

4. Whisk the egg whites in a clean bowl with the lemon juice until stiff and fluffy. Beat a third of the whites into the cheese sauce, then gently fold in the rest.

5. Spoon the mixture into the ramekins and bake in the oven for 15 minutes. Take out of the oven and leave to cool. Turn out the soufflés into a greased ovenproof dish, these are now ready to bake again and can be kept for at least 24 hours.

6. Just prior to reheating, pour over the cream and bake for 10 minutes 200C/gas6. Serve with shallot and cider butter.

7. For the shallot and cider butter: put the cider and shallots in a small pan and bring to the boil. Boil for a couple of minutes to reduce a little then add the stock. Return to the boil and reduce to a couple of tablespoons of liquid. Add the mustard and cream and boil until the volume has reduced by half.

8. Add the diced butter in stages, whisking well after each addition so the sauce becomes thick and glossy. Add a squeeze of lemon juice and season. Finish with chopped chives.

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