Comté cheese soufflé

Comté cheese soufflé

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(2 ratings)

Prep: 20 mins Cook: 35 mins

A challenge

Serves 6

Raymond Blanc's recipe for this sumptuous dinner party starter, with a luxurious cheesy sauce, is guaranteed to impress – use gruyère or emmenthal cheese, if you prefer

Nutrition and extra info

Nutrition: per serving

  • kcal521
  • fat43g
  • saturates26g
  • carbs13g
  • sugars4g
  • fibre0g
  • protein20g
  • salt0.8g
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  • 25g unsalted butter, softened
  • 25g dried, fine breadcrumbs
  • 25g comté, finely grated

For the soufflé base

  • 50g unsalted butter
  • 50g plain flour
  • 450ml full-fat milk, warmed



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 140g comté, grated
  • 1 tsp Dijon mustard
  • white pepper, for seasoning
  • 3 medium egg yolks

For the soufflé mix

  • 7 medium egg whites
  • ½ tsp lemon juice

For the sauce

  • 150ml double cream
  • 75g comté, grated
  • 1 tbsp kirsch (optional)



    Produced in mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch…


  1. Using a pastry brush, thoroughly grease a 25-30cm oval or round earthenware dish with a thin, even layer of butter. Coat with the breadcrumbs, shaking out the excess, then set the dish aside. Heat oven to 180C/160C fan/gas 4 and place a baking tray on the middle shelf to heat up.

  2. To prepare the soufflé base, melt the butter in a small saucepan over a medium heat. Add the flour, whisk until smooth and cook to a nutty blond roux. Lower the heat, then gradually add the warm milk, little by little, whisking to keep the consistency smooth. Add the cheese and mustard, and continue to cook, stirring from time to time, for 3-5 mins. Remove from the heat and allow to cool a little. Add the egg yolks and stir until the mixture is silky and smooth. Season with white pepper (see tip) and keep warm. Can be made ahead up to this point (see tip).

  3. In a large, clean, dry bowl, whisk the egg whites with the lemon juice to medium peaks.

  4. Transfer the warm soufflé base to a large bowl and briefly whisk in a third of the whipped egg whites to lighten the base. Carefully fold in the remaining egg whites with a spatula or large metal spoon, delicately cutting and lifting the mixture to ensure minimum loss of volume and lightness. Taste and adjust the seasoning if necessary. Pour the soufflé mixture into the prepared dish so it is three-quarters full.

  5. Slide the dish onto the hot baking tray and bake for 20 mins. Meanwhile, make the cheese sauce.

  6. Bring the cream to the boil and add the cheese and some freshly ground white pepper, stirring continuously. Once the cheese has melted, remove from the heat and taste for seasoning. Add a dash of kirsch (if using), then pour the sauce into a warmed small jug.

  7. Sprinkle the grated cheese over the soufflé and bake for a further 5 mins. Serve immediately, placing the soufflé and sauce in the middle of the table so everyone can help themselves.

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Comments, questions and tips

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30th Oct, 2016
The soufflé is good but really needs longer in the oven. At least another 15 minutes. It is actually better cooked individually. Very disappointed that M. blanc has not checked his own recipe for errors. I followed the directions to the letter for a dinner party as I trusted his recipes, I guess I should have tried it beforehand.
3rd Apr, 2016
This is fantastically easy, and delicious, and needs little else with it than a green salad and perhaps some crusty bread, but that's not essential. People tend to think that making a soufflé is daunting but the only crucial thing is that you serve it as soon as it comes out of the oven. I found it need more cooking than specified, really because the quantities are quite big so the heat doesn't get all the way to the middle, but what I have done on both occasions of cooking this is serve from all the way round the sides of the dish then pop it back in the oven for 10 mins before having seconds! Do have a go, it's worth it - and will impress everyone too!
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