Create a restaurant style cheese souffle at home with this flavourful baked recipe paired with a crisp refreshing fruit and nut salad. This dish combines a rich blend of cheddar and parmesan for a light airy texture while the salad adds crunch from walnuts sweetness from apples and bursts of freshness from pomegranate seeds. The souffles are first steamed to achieve a soft rise and then baked for the perfect golden finish. Served over a vibrant salad and lightly drizzled with walnut oil this meal offers an elegant balance of creamy and crisp making it ideal for special brunches or a gourmet dinner starter.
Ingredients
240 ml milk
3 tbsp plain flour
60 g unsalted butter
6 whole eggs separated
175 g mature cheddar grated
1 tbsp chopped chives
Sea salt to taste
Cracked black pepper to taste
5 tbsp grated parmesan
2 red apples cored and sliced into eighths
6 tbsp whole walnuts
150 g rocket leaves
6 tbsp pomegranate seeds
2 tsp walnut oil
Step by Step Method
- Warm milk gently in a saucepan then sift in flour whisking until smooth with no raw flour taste.
- Remove from heat and beat in butter until melted and combined.
- Stir in egg yolks cheddar and chives then season lightly with sea salt and pepper.
- Grease ramekins with butter and coat with grated parmesan.
- Whisk egg whites until stiff peaks form then gently fold into the cheese mixture to keep the batter light.
- Spoon into ramekins and steam for 12 minutes. Allow to cool slightly and unmould. You may chill for later or continue cooking.
- To finish preheat oven to 200°C. Bake souffles on a lined tray for 6 to 8 minutes until golden and risen.
- To serve arrange apple slices walnuts rocket and pomegranate on plates. Place baked souffles on top drizzle with walnut oil and serve immediately for best texture.
This delightful pairing of a soft airy souffle with a crunchy and fruity side salad makes for a beautifully balanced and elegant dish suited for cheese lovers and home cooks looking to impress their guests.
