Three Cheese Soufflé

by Jenn on September 3, 2009

in Diabetic Friendly,Gluten Free,Vegetarian

_PAG1463souffle

So as you can tell, I missed the 30 second window of opportunity to photograph this soufflé.  Soufflés are ephemeral creatures, cooked and served and enjoyed all in the same moment.  Does not leave much time for photographing! I seriously got only five frames of shots and it was done.  I saw this three-cheese soufflé recipe posted on Steamy Kitchen’s blog the other day, and just had to make it.  She claimed it was the easiest soufflé ever, and she was totally right! The recipe was created by Jim Tuttle of Mount Dora Historic Inn.

This soufflé was simple – add cheese, add egg mixture, bake, and serve.  That’s it!  I ended up having to double the recipe after I realized my dish was too big for a single recipe, and even still I had about 1/2″ of space left in the dish, but decided to go with it.  I also added in a bit more cheese than was called for..probably closer to 4-5 oz. instead of the 3 oz. listed in the recipe.  This was the PERFECT way to make a sophisticated and elegant dinner that satisfied both my diabetic mother and my gluten free husband.  Cheese soufflé has zero grain based ingredients in it, and cheese and eggs make for a lot of protein.  I think next time, however, I will add some fresh herbs into it – thinking some rosemary and thyme.

I served this with a strawberry and bacon salad topped with a few slices of Muenster cheese and a homemade balsamic dressing, which went really well.  A nice light accompaniment to the dish.

So if you want to make a dish that will impress everyone, I strongly encourage trying this soufflé!  It looks and tastes very impressive, but is really so simple to make :)

{ 14 comments… read them below or add one }

Molly Jean September 2, 2009 at 10:37 pm

Granted, I’m not a souffle expert by any stretch… but this looks incredible! I don’t think your photo missed a beat!

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Lindsey September 2, 2009 at 10:59 pm

Yum! This looks amazing!

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Joelen September 2, 2009 at 11:09 pm

I love Jaden’s site and this souffle looks fantastic! As elegant and intimidating as it may seem, it really is easy and requires only a few basic ingredients. Great job!

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The Novice Chef September 3, 2009 at 1:20 am

Wow! Souffle is something that really scares me to make…I have no idea why…but it really does. This looks amazing and one day when I muster up the courage to make one, I will try this great looking recipe!

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Jaden September 3, 2009 at 5:34 am

Oooh lookie at that souffle! Gorgeous, babe!

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chocolate shavings September 3, 2009 at 8:41 am

I think you did a great job with the photo, it looks delicious!

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melslatt September 3, 2009 at 9:07 am

Um – are you kidding me – this looks fabulous! Like Molly Jean said though, I am no souffle expert : )

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Valérie September 3, 2009 at 10:37 am

It looks great! I love how it bloomed on top! In fact, I’m surprised at how well it rose, even though the egg whites weren’t beaten separately.

I made a blue cheese and walnut soufflé a couple of days ago, but it wasn’t half as good-looking.

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Shauna September 3, 2009 at 4:28 pm

Looks delicious! The photo looks great to me.

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zoe September 4, 2009 at 11:47 am

I know what you mean about trying to shoot the soufflé before it drops, it doesn’t have much time! You did a really great job though

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Merry Ann November 15, 2009 at 9:24 pm

Please come & make this for me…. I will cry if mine comes out any less beautiful than yours!!!!

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Monica December 11, 2009 at 2:10 pm

What size dish would you recommend using? A 2-quart ramekin?

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Jenn December 11, 2009 at 2:16 pm

Yeah, that’s probably a good size. You want the souffle batter to fill right up to the top before you bake it.

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DeBorah March 21, 2010 at 3:21 pm

This recipe is great for beginners. It is very simple,delicious and comes out beautiful.

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