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Jamie Oliver Twice Baked Cheese Soufflé

Jamie Oliver Twice Baked Cheese Soufflé
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Jamie Oliver twice twice-baked cheese soufflé is a savoury soufflé that is baked once to set, removed from its dish, then baked again in a sauce or simply reheated before serving. The first bake stabilises the structure, while the second bake gently reheats and lifts the soufflé without risk of collapse.

Ingredients

Scale

    • 40g unsalted butter, plus extra for greasing

    • 40g plain flour

    • 300ml full-fat milk, warm

    • 100g mature cheddar or Gruyère, finely grated

    • 2 teaspoons Dijon mustard

    • 4 large eggs, separated

    • Sea salt

    • Freshly ground black pepper

    • Optional: Parmesan for sprinkling, chives for garnish

Instructions

Step 1: Prepare the Dishes

Generously butter individual ramekins, brushing upwards to encourage lift. Chill briefly, then dust lightly with grated Parmesan if using. Place the ramekins in a deep roasting tray.

Step 2: Make the Cheese Base Sauce

Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes to form a smooth paste. Gradually add the warm milk, whisking constantly until thick and smooth. Remove from heat and stir in the grated cheese, mustard, salt, and pepper until melted and glossy.

Step 3: Add the Egg Yolks

Beat the egg yolks lightly and stir them into the warm cheese sauce. This enriches the mixture and gives the soufflé depth and colour.

Step 4: Whisk the Egg Whites

In a clean bowl, whisk the egg whites to soft peaks. They should hold their shape but still look glossy, not dry.

Step 5: Fold Carefully

Fold a spoonful of egg whites into the cheese base to loosen it, then gently fold in the remaining whites. Use light movements to keep as much air as possible.

Step 6: First Bake to Set

Divide the mixture between ramekins. Pour boiling water into the roasting tray to come halfway up the sides. Bake at 180°C (350°F) for 20–25 minutes until risen and just set.

Step 7: Cool and Remove

Remove from the oven and let cool slightly. Carefully run a knife around the edges and gently turn each soufflé out onto a tray. At this stage, they can be chilled until needed.

Step 8: Second Bake to Serve

Place the soufflés back into ovenproof dishes or a baking dish. Reheat at 190°C (375°F) for 10–15 minutes until warmed through and lightly puffed.

Find it online: https://jamieolivereats.uk/twice-baked-cheese-souffle/