Cheese and herb souffle

Give a savoury twist to the decadent French souffle. Oozing with melted parmesan and taleggio cheese this is yet another example of good French food.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


Cheese and herb souffle
  • 60 gram unsalted butter
  • 1/3 cup (25g) finely grated parmesan cheese
  • 1/4 cup (35g) plain flour
  • 1 cup (250ml) milk
  • 3 egg yolks
  • 200 gram taleggio cheese (or washed rind cheese), chopped
  • 2 tablespoon finely chopped fresh flat-leaf parsely
  • 2 tablespoon finely chopped fresh basil
  • salt and freshly ground pepper
  • 6 egg whites


Cheese and herb souffle
  • 1
    Preheat oven to moderately hot, 200°C (180°C fan-forced). Using 10g of the butter, grease 6x1 cup (250ml) souffle dishes. Coat the dishes with parmesan cheese, place on an oven tray.
  • 2
    Melt remaining butter in small saucepan; add flour and cook, stirring, until mixture bubbles and thickens. Gradually add milk, whisk until mixture boils and thickens.
  • 3
    Transfer milk mixture to a bowl. Stir in egg yolks, taleggio cheese and herbs. Season to taste with salt and pepper.
  • 4
    Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gently fold egg whites into cheese mixture in two batches.
  • 5
    Divide mixture among dishes and bake in a moderately hot oven for about 2 minutes or until puffed and browned.


Not suitable to freeze or microwave.

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