Classic Cheese Soufflé

This is a recipe for a soufflé, but the recipe is a cheese soufflé instead of the chocolate one we made in class. It’s extremely similar to the recipe we had to follow in class, but it has some different ingredients and end instructions.

Discussion question: After completely the soufflé lab, what would you do differently when making the cheese soufflé, and would you ever think of making this cheese soufflé in the near future?

One thought on “Classic Cheese Soufflé”

  1. I would beat the egg whites for longer, to create a more stable egg white foam. I found that, while my soufflé rose very well, after 10 minutes it had significantly deflated. I think this is due in part to not beating the egg whites enough. I was worried I would over-beat them and they’d become stiff, so I didn’t go as far as I needed to. I wonder if a cheesy soufflé would be lighter or heavier than the ones we made in the lab, and if I would have to change my technique because cheese is heavier than the ounce of melted chocolate we used.

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