Cheese Souffle with Blueberry Sauce
Experience the perfect harmony of savory and sweet with this Cheese Soufflé with Blueberry Sauce, a show-stopping dish that's both light and indulgent. Made with fluffy, golden-brown soufflés featuring the rich tang of Gruyère or cheddar, this recipe is elevated by a vibrant homemade blueberry sauce. The magic lies in the contrast of textures and flavors—the airy, velvety soufflé pairs beautifully with the sweet, slightly tart berry compote. Follow simple yet precise techniques, including folding whipped egg whites for an effortless rise and creating a luscious roux-based batter. Perfect for brunch, dessert, or any occasion that calls for elegance, this recipe is a true crowd-pleaser. Serve these soufflés fresh from the oven with a generous drizzle of warm blueberry sauce for a dish that's as stunning as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter (plus extra for greasing)
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup grated Gruyère or cheddar cheese
- 3 large egg yolks
- 4 large egg whites
- 0.25 teaspoon cream of tartar
- 0.25 cup granulated sugar
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar (for blueberry sauce)
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 375°F (190°C). Grease 4 individual ramekins with butter and lightly coat them with granulated sugar to prevent sticking. Set aside.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, until the mixture forms a smooth paste (roux).
Gradually whisk in the milk, making sure there are no lumps. Cook until the mixture thickens and comes to a gentle boil, about 2-3 minutes. Remove from heat and let cool slightly.
Stir in the grated cheese and egg yolks into the roux until fully incorporated. Set aside.
In a clean mixing bowl, beat the egg whites and cream of tartar using a hand or stand mixer on medium speed until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
Gently fold one-third of the egg whites into the cheese mixture to lighten it. Then carefully fold in the remaining egg whites, being cautious not to deflate the air.
Divide the mixture evenly among the prepared ramekins. Run your thumb along the inner edge of the ramekins to create a slight indent (this helps the soufflés rise evenly). Place the ramekins on a baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the soufflés are puffed and golden brown on top. Avoid opening the oven door during baking to prevent them from collapsing.
While the soufflés are baking, prepare the blueberry sauce. In a medium saucepan, combine the blueberries, lemon juice, and 2 tablespoons sugar. Cook over medium heat until the blueberries release their juices, about 5 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the blueberry sauce and stir until thickened. Remove from heat and let cool slightly before serving.
Remove the soufflés from the oven and serve immediately with a drizzle of warm blueberry sauce.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 119.0 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1207 mg | 93% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
