A light cheese soufflé, based on Gordon Ramsay’s recipe “Cheat’s Soufflé With Three Cheeses” but like mine classic recipes it’s based on a small army of helpers in a 17th-century kitchen: I updated it to replace cheddar with Pepperjack to pep it up a bit and to use just a stand mixer to assemble it, rather than the separating, whipping egg whites and egg yolks separately, folding, etcetera.
Three Cheeses Soufflé
A light cheese soufflé, based on Gordon Ramsay's recipe "Cheat’s Soufflé With Three Cheeses" but like mine classic recipes it's based on a small army of helpers in a 17th-century kitchen: I updated it to replace cheddar with Pepperjack to pep it up a bit and to use just a stand mixer to assemble it, rather than the separating, whipping egg whites and egg yolks separately, folding, etcetera.
Servings: 4
Equipment
- Stand Mixer
- 9" Square Glass Baking Dish
- Oven
Ingredients
Dry Ingredients
- 50 g flour
- 1 tbsp sugar cane, granulated
- 1 tsp baking powder
- 1 tsp koshering salt or to taste
- 1 tsp fresh-ground black pepper or to taste
Wet Ingredients
- 6 large eggs
- 100 ml milk
- 100 g cottage cheese
- 50 g Pepperjack grated
- 50 g cream cheese
- 50 g butter in pats (¼" cubes)
Instructions
- Preheat oven to 375F.Butter a 9″ glass baking dish.
- Mix the dry ingredients in a stand mixer and season with koshering salt and fresh ground black pepper to taste.
- With the stand mixer running on medium speed, add the eggs.Add the milk.Add the cheeses.Let mixer run to thoroughly mix all ingredients.
- Pour in the mixture.Scatter the butter in pats across the dish.
- Bake for 40 minutes or until nicely browned.Serve immediately.
