Latvian-style Cheese Soufflé

Ingredients

While the French soufflé typically uses Gruyère or Emmental cheese, our Latvian adaptation incorporates local Latvian cheese varieties such as Jāņu siers or Skābais siers. These cheeses add a unique tangy flavor to the soufflé, giving it a distinct Latvian touch. Additionally, we use traditional Latvian herbs and spices to enhance the taste and aroma of the dish. We alse have the original recipe for Soufflé, so you can check it out.

• 4 eggs 4 eggs
• 100g (3.5 oz) Latvian cheese (Jāņu siers or Skābais siers), grated 100g (3.5 oz) Latvian cheese (Jāņu siers or Skābais siers), grated
• 50g (1.8 oz) butter, plus extra for greasing 50g (1.8 oz) butter, plus extra for greasing
• 50g (1.8 oz) all-purpose flour 50g (1.8 oz) all-purpose flour
• 250ml (1 cup) milk 250ml (1 cup) milk
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Fresh dill or parsley, for garnish Fresh dill or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 18g (total), 11g (saturated)
• Carbohydrates: 10g (total), 2g (sugars)
• Protein: 12g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease the ramekins or soufflé dish with butter.
2. 2.
   Separate the egg yolks from the whites. Place the egg whites in a clean, dry bowl and set aside.
3. 3.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
4. 4.
   Gradually whisk in the milk, salt, black pepper, and nutmeg. Cook until the mixture thickens and comes to a boil.
5. 5.
   Remove the saucepan from heat and stir in the grated Latvian cheese until melted and well combined.
6. 6.
   Beat the egg yolks and gradually add them to the cheese mixture, stirring continuously.
7. 7.
   In a separate bowl, whisk the egg whites until stiff peaks form.
8. 8.
   Gently fold the beaten egg whites into the cheese mixture until well incorporated.
9. 9.
   Pour the mixture into the prepared ramekins or soufflé dish, filling them about 3/4 full.
10. 10.
    Place the ramekins or soufflé dish in the preheated oven and bake for 20-25 minutes, or until the soufflés have risen and turned golden brown.
11. 11.
    Garnish with fresh dill or parsley before serving.

Treat your ingredients with care...

• Latvian cheese — Make sure to grate the cheese finely for a smooth and even texture in the soufflé.
• Nutmeg — Use freshly grated nutmeg for the best flavor.
• Fresh dill or parsley — Chop the herbs finely and sprinkle them on top of the soufflés just before serving for a burst of freshness.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the cheese mixture to maintain the airiness of the soufflé.
• Avoid opening the oven door while the soufflés are baking to prevent them from deflating.
• Serve the soufflés immediately after baking for the best texture and presentation.
• Experiment with different Latvian cheese varieties to discover your favorite flavor combination.
• Serve the soufflés with a side of fresh salad or roasted vegetables for a complete meal.

Serving advice

Serve the Latvian-style Cheese Soufflé as a main course accompanied by a side salad or roasted vegetables. The soufflés are best enjoyed immediately after baking while they are still puffed and airy.

Presentation advice

To enhance the presentation, sprinkle some extra grated Latvian cheese on top of the soufflés before baking. Garnish with a sprig of fresh dill or parsley for a pop of color.