Gruyère soufflé

Gruyère is a hard, yellow, swiss cheese (named after the valley of the same name) made from cow's milk. It has a rich nutty flavour and is often used in baking due to its distinctive but not overpowering flavour.

  • 55 mins cooking
  • Serves 4
  • Print


Gruyère soufflé
  • 1/3 cup (50g) plain flour
  • 1 2/3 cup (410ml) milk
  • 20 gram butter, chopped
  • 6 eggs, separated
  • 1 1/3 cup (165g) grated gruyère cheese
  • 100 gram sliced smoked salmon
  • 1 1/2 teaspoon drained baby capers
  • 1 tablespoon fresh chervil leaves


Gruyère soufflé
  • 1
    Preheat oven to 200°C/180°C fan-forced. Oil 2-litre (8-cup) ovenproof soufflé dish; place on oven tray.
  • 2
    Place flour in small saucepan; gradually whisk in milk until smooth. Cook flour mixture over medium heat, whisking constantly, until mixture boils and thickens. Remove from heat; stir in butter. Whisk in egg yolks and cheese. Transfer mixture to large mixing bowl.
  • 3
    Beat egg whites in large bowl with electric mixer until soft peaks form. Fold egg whites into cheese mixture, in two batches. Pour mixture into dish.
  • 4
    Bake soufflé about 35 to 40 minutes or until well risen and browned.
  • 5
    Arrange salmon on serving platter, top with capers and chervil; serve with soufflé.


Always ensure the egg yolks and whites are completely separated. The smallest amount of yolk can prevent egg whites from stiffening as they should.

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