a beatiful cheesy souffle in a ramekin

Recipe - Etorki Cheese Souffle Recipe

#Chefathome

Etorki Basque Cheese Soufflé

Ingredients

Butter & Cheese Base

  • 3 tbsp unsalted butter, plus more to grease dish

  • 1/4 cup + 2 tbsp freshly grated Parmigiano-Reggiano, divided

Roux & Cream

  • 3 tbsp organic all-purpose flour

  • 1 1/4 cups organic heavy cream

Eggs

  • 4 large organic egg yolks

  • 7 large organic egg whites (4 from whole eggs + 3 additional whites)

  • 1/4 tsp cream of tartar

Flavour & Cheese

  • 3 tbsp dry sherry

  • 2 cups shredded Etorki Basque cheese

  • 2 tbsp organic sour cream

  • 1 1/4 tsp kosher salt

  • 1 tsp Mad Brit Dijon mustard

  • 1/2 tsp dry mustard

  • 1/4 tsp cayenne pepper

Instructions

  1. Prepare the Dish

    • Preheat oven to 375°F (190°C).

    • Butter a 1 1/2-quart soufflé dish and dust the inside with 2 tbsp Parmigiano-Reggiano, tapping out any excess.

  2. Make the Roux Base

    • In a medium saucepan, melt 3 tbsp butter over medium heat.

    • Whisk in 3 tbsp flour and cook for 1 minute to form a smooth paste.

    • Gradually whisk in 1 1/4 cups cream and bring to a gentle boil, whisking constantly.

    • Reduce heat to low and cook, whisking, until very thick, about 3 minutes.

    • Transfer mixture to a large bowl and let cool slightly (about 5 minutes).

  3. Enrich the Base

    • Whisk in egg yolks, sherry, Etorki cheese, sour cream, remaining 1/4 cup Parmigiano, salt, Dijon, dry mustard, and cayenne until smooth.

  4. Whip the Egg Whites

    • In a clean bowl, combine 7 egg whites and cream of tartar.

    • Beat with an electric mixer on medium-high speed until glossy, firm peaks form.

  5. Fold & Assemble

    • Gently fold one-third of the whipped whites into the cheese base to lighten it.

    • Carefully fold in the remaining whites until no streaks remain.

    • Scrape mixture into prepared dish.

    • Run your thumb or a damp paper towel around the inside rim of the dish to help the soufflé rise evenly.

  6. Bake

    • Bake for 30–35 minutes, until golden brown and puffed.

    • Do not open the oven during baking., feel free to follow with the oven light on.

    • Serve immediately so your souffle isn't a flop!

Chef’s Notes

  • Etorki substitution: This cheese melts more smoothly than a traditional Gruyère, giving the soufflé a slightly creamier texture and a mellow, nutty finish. It's the perfect ingredient for your souffle.

  • Optional twist: For a touch of Basque flair, garnish with a sprinkle of Espelette pepper just before serving.

  • Serving suggestion: Pair with a crisp white wine or Basque dry cider.

  • Grab the cheese here, while it is on sale in September.
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