Cheese & Tomato Souffles
Submitted by cherylanni
Individual cheese and tomato souffles made with Swiss, Parmesan, tomato paste, and a splash of dry sherry. Puffy, golden, and served straight from the ramekin.
YIELD
6 servingsPREP
40 minCOOK
35 minREADY
1 hrsThese individual souffles combine the richness of Swiss cheese and Parmesan with the tang of tomato paste for a savory first course or light main that puffs up dramatically in the oven. A splash of dry sherry folded into the egg whites adds a subtle warmth that rounds out the tomato flavor.
The base is a classic bechamel. Cooking the roux for a full three minutes before adding the scalded milk removes the raw flour taste that can ruin an otherwise refined dish. Simmering the sauce another few minutes after that thickens it enough to support the souffle’s rise without collapsing.
Folding the egg whites in gently is where most souffles fail. You need to stir about a quarter of the whites into the base first to lighten it, then fold the rest in with big, sweeping strokes. Overmixing deflates the whites and you end up with a flat, dense disc instead of a billowy puff.
Chef Tips
- Butter the ramekins from bottom to top in straight upward strokes. This helps the souffle climb the sides evenly.
- Have everything measured and ready before you start. Souffles wait for no one. Once those whites are folded in, the mixture needs to go directly into the oven.
- Don’t open the oven door during the first 20 minutes. The cold air drops the temperature and deflates the rise.
- Serve immediately. Souffles begin to fall within minutes of leaving the oven.
Variations
- Swap the tomato paste for roasted red pepper puree for a sweeter, smokier flavor.
- Use Gruyere instead of Swiss for a nuttier, more complex cheese flavor.
- Add a pinch of smoked paprika alongside the cayenne for a subtly smoky finish.
Ingredients
Directions
In a saucepan, melt the butter over low heat. Stir in flour and cook the roux, stirring, for 3 minutes.
Remove from heat and add the milk, scalded, in a stream, whisking vigorously, until the mixture is thick and smooth.
Simmer the sauce for 3 to 4 minutes, and whisk in the tomato paste, Swiss and Parmesan cheeses, cayenne, and salt to taste.
Whisk until the cheeses have melted.
Remove from heat and whisk in the egg yolks, one at a time, beating well after each addition.
Transfer the mixture to a bowl, and let it cool.
In a bowl, with an electric mixer, beat the egg whites with a pinch of salt until they hold soft peaks.
Add the Sherry and beat to stiff peaks.
Fold the egg white mixture into the cheese mixture gently but thoroughly.
Transfer the mixture to 6 buttered ⅔-cup ramekins, and bake the souffles on a jelly roll pan in the middle of a preheated 400℉ (200℃) oven for 25 to 30 minutes, or until they are cooked through.
Serve immediately.
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