Gruyere souffle

Golden, fluffy and infused with the glorious flavour of creamy gruyere cheese, this divine French savoury souffle is beautiful served on it's own with a simple side salad, or accompanied by fresh slices of smoked salmon to create a beautiful gourmet dinner spread.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Gruyere souffle
  • 1/3 cup (50g) plain flour
  • 1 2/3 cup (410ml) milk
  • 20 gram butter, chopped
  • salt and freshly ground black pepper
  • 6 eggs, separated
  • 1 1/3 cup (165g) grated gruyere cheese
  • 100 gram sliced smoked salmon
  • 1 1/2 teaspoon drained baby capers
  • 1 tablespoon fresh chervil leaves


Gruyere souffle
  • 1
    Preheat the oven to 200°C (180°C fan-forced). Grease a 2 litre (8-cup) capacity ovenproof souffle dish. Place the dish on an oven tray.
  • 2
    Add flour to a small stainless steel saucepan. Gradually whisk in milk, until a smooth paste. Cook flour mixture over medium heat, whisking constantly, until the mixture boils and thickens. Remove from heat. Stir in butter. Season with salt and pepper.
  • 3
    Whisk egg yolks and cheese into flour mixture. Transfer to large mixing bowl.
  • 4
    In a large bowl, beat egg whites with electric mixer, until soft peaks form. Fold egg whites into the cheese mixture, in two batches.
  • 5
    Pour mixture into the prepared dish. Bake 35-40 minutes, or until souffle is well risen and browned.
  • 6
    Meanwhile, arrange the salmon on a serving platter, top with the capers and the chervil. Serve souffle straight from the oven with the salmon.

More From Women's Weekly Food