Search
Close this search box.
JUST WHAT YOU’RE LOOKING FOR

Recipe Inspiration

Irish Farmhouse Cheese Soufflé

Irish Farmhouse Cheese Soufflé

Yields 6 Servings
occasions
Dinner
dairy ingredients
Milk, Cheese
PRINT FULLSCREEN

Irish Farmhouse Cheese Soufflé

INGREDIENTS

DIRECTIONS

1
Pre-heat the oven to 200C and put the kettle on.
2
Melt the butter in a saucepan over a medium heat, and stir in the flour. Continue to stir until a paste forms, which is called a roux. Then slowly whisk in the milk, whisking all the time until smooth, this is a béchamel sauce.
3
Whisk in the grated cheddar cheese and Dijon mustard, and finally the eggs yolks. Once the cheese has melted into the sauce and the consistency is smooth, remove from the heat.
4
Grease 6 small ovenproof dishes with butter, and coat with breadcrumbs.
5
Whisk the egg whites until stiff and stir a couple of spoonful’s into the mixture to loosen it. Very slowly and gently fold in the remainder with a spatula. Divide the mixture between the ramekins.
6
Make a bain-marie by half filling a roasting tin with boiling water and put in the pre-heated oven. Place the soufflés in the bain-marie and bake for 12 minutes, until well risen and golden, then serve immediately.

Ingredients Checklist

Instructions

1
Pre-heat the oven to 200C and put the kettle on.
2
Melt the butter in a saucepan over a medium heat, and stir in the flour. Continue to stir until a paste forms, which is called a roux. Then slowly whisk in the milk, whisking all the time until smooth, this is a béchamel sauce.
3
Whisk in the grated cheddar cheese and Dijon mustard, and finally the eggs yolks. Once the cheese has melted into the sauce and the consistency is smooth, remove from the heat.
4
Grease 6 small ovenproof dishes with butter, and coat with breadcrumbs.
5
Whisk the egg whites until stiff and stir a couple of spoonful’s into the mixture to loosen it. Very slowly and gently fold in the remainder with a spatula. Divide the mixture between the ramekins.
6
Make a bain-marie by half filling a roasting tin with boiling water and put in the pre-heated oven. Place the soufflés in the bain-marie and bake for 12 minutes, until well risen and golden, then serve immediately.
Chicken liver pâté with carmelised onions
Serves 1
Irish cheddar cheese cauliflower with hazelnut topping
Serves 4
Vanilla milk pudding with spiced cranberry coulis
Serves 1
Star anise orange rice pudding
Serves 6

This is one of eight beautiful recipes produced by Clodagh Mckenna in partnership with the National Dairy Council. This simple recipe is so easy to make and even more comforting to eat! Pour the milk, orange juice and orange zest over the rice, and mix well. Place the rice pudding dish into the pre-heated oven […]

Cheddar cheese potato dumplings with sage butter
Serves 1
Crispy Skellig sweet cheddar parmesan spears with a lemon aioli dip
Serves 2
Cashel blue oat cheesecake with Irish honey and thyme
Serves 1
Baked gubbeen with thyme and garlic
Serves 2
Smoked haddock chowder & wholemeal scones
Serves 6
Aged Dubliner cheese oat croquettes with spiced aioli
Serves 1