Gruyere & Parmesan Souffle | Williams-Sonoma Taste
A menu staple of French cooks, light, airy souffles melt deliciously in the mouth. To help them rise, butter the rim of the mold well, and mix one-third of the…
Twice-Baked Leek & Cheese Souffles (Freezer Friendly)
So how was it? The souffle came out beautifully-fluffy and light and cheesey it had flavour some the goat's cheese and with a creamy, sauce it was rich and satisfying. And importantly had no hint that it had come from the depths of the freezer. Save this recipe for a time when you know you'll be entertaining as it is a decadent but delicious item to serve guests. And like the domestic goddess you are, just bake with some cream and serve to much applause.
Twice-baked goat's cheese and chive soufflés recipe | delicious. magazine
Our twice-baked goat’s cheese and chive soufflés are a real crowd pleaser. This method is ideal if you’re nervous about cooking soufflés at the last minute. Check out our How To section for tips on how to make your soufflés rise to occasion.
French Gruyere Soufflé - That Skinny Chick Can Bake
This traditional French Gruyere Soufflé from Dorie Greenspan drew rave reviews. Flavored with Gruyère, nutmeg and a pinch of cayenne, it rose perfectly!