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Cheese Soufflé Mini Roquefort Soufflés Recette

Rose
These cheese soufflé mini Roquefort soufflés are light, airy, and elegantly French. Made with bold Roquefort, smooth Emmental, and a creamy béchamel base folded with fluffy egg whites, they rise beautifully and deliver a rich yet delicate flavor. Perfect as a refined starter, brunch dish, or light vegetarian dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine French
Servings 4 mini soufflés
Calories 220 kcal

Equipment

  • small ramekins (4–6)
  • baking sheet
  • saucepan
  • whisk
  • mixing bowls
  • spatula

Ingredients
  

  • 80 g Roquefort cheese, crumbled
  • 60 g Emmental cheese, grated
  • 30 g unsalted butter
  • 30 g all-purpose flour
  • 250 ml whole milk
  • 1 pinch freshly grated nutmeg (optional)
  • freshly ground black pepper
  • 3 large eggs, separated
  • 1 pinch salt (for egg whites)
  • softened butter (for greasing ramekins)
  • grated Emmental (for coating ramekins, optional)

Instructions
 

  • Preheat oven to 180°C (350°F). Generously butter 4–6 small ramekins using upward strokes. Sprinkle lightly with grated Emmental if desired and tap out excess. Place ramekins on a baking sheet.
  • In a saucepan over medium heat, melt the butter. Add the flour and whisk for 1 minute to form a smooth roux. Gradually whisk in the milk and cook until thickened into a béchamel sauce. Remove from heat and stir in Roquefort and Emmental until melted. Season with pepper and nutmeg. Let cool slightly.
  • Whisk in the egg yolks one at a time into the warm (not hot) cheese mixture until smooth and creamy.
  • In a clean bowl, beat the egg whites with a pinch of salt until stiff, glossy peaks form.
  • Fold one spoonful of egg whites into the cheese mixture to lighten it. Gently fold in the remaining whites using a spatula, lifting carefully to preserve air. Avoid overmixing.
  • Divide the mixture among ramekins, filling three-quarters full. Bake for 18–22 minutes until puffed and golden. Do not open the oven door. Serve immediately.

Notes

Use room-temperature eggs for best volume. Avoid overmixing when folding egg whites to keep the texture airy. Do not open the oven during baking. You can substitute part of the Roquefort with a milder blue cheese for a softer flavor. Soufflés are best served immediately after baking.

Nutrition

Calories: 220kcalCarbohydrates: 10gProtein: 11gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 135mgSodium: 420mgPotassium: 180mgSugar: 4gVitamin A: 650IUCalcium: 260mgIron: 1mg
Keyword cheese soufflé, French cheese recipe, mini soufflé, Roquefort soufflé
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