Danish Cheese Soufflé

Ingredients

In this adaptation of the French classic, the Danish Cheese Soufflé incorporates local Danish cheeses, such as Danablu and Havarti, to infuse the dish with a distinct Danish flavor. Additionally, the cooking time and temperature have been adjusted to suit Danish culinary preferences, resulting in a slightly lighter and less dense soufflé. We alse have the original recipe for Soufflé au fromage, so you can check it out.

• 4 tablespoons (60g) unsalted butter, plus extra for greasing 4 tablespoons (60g) unsalted butter, plus extra for greasing
• 4 tablespoons (50g) all-purpose flour 4 tablespoons (50g) all-purpose flour
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 large eggs, separated 4 large eggs, separated
• 1 cup (100g) grated Danablu cheese 1 cup (100g) grated Danablu cheese
• 1 cup (100g) grated Havarti cheese 1 cup (100g) grated Havarti cheese
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper 1/4 teaspoon ground white pepper

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 16g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a soufflé dish with butter and sprinkle it with a little grated cheese.
2. 2.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.
3. 3.
   Gradually whisk in the milk, ensuring there are no lumps. Cook for 2-3 minutes until the mixture thickens.
4. 4.
   Remove the saucepan from heat and let it cool slightly. Then, whisk in the egg yolks, grated Danablu cheese, grated Havarti cheese, salt, and white pepper.
5. 5.
   In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture.
6. 6.
   Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
7. 7.
   Bake for 25-30 minutes until the soufflé is puffed up and golden brown on top.
8. 8.
   Serve immediately to enjoy the soufflé at its best.

Treat your ingredients with care...

• Danablu cheese — Make sure to grate the Danablu cheese finely to ensure it melts evenly and incorporates well into the soufflé mixture.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the cheese mixture to maintain the soufflé's light and airy texture.
• Serve the soufflé immediately after baking, as it tends to deflate quickly.
• Experiment with different Danish cheeses to add your own twist to the recipe.
• Accompany the soufflé with a fresh green salad for a complete meal.
• For a touch of sweetness, serve the soufflé with a dollop of lingonberry jam on the side.

Serving advice

Serve the Danish Cheese Soufflé as a main course for a cozy dinner or as an impressive appetizer for a special occasion. Pair it with a crisp white wine or a glass of Danish beer to complement the flavors.

Presentation advice

Present the Danish Cheese Soufflé straight from the oven, allowing the golden-brown crust to shine. Garnish with a sprinkle of fresh herbs, such as chives or parsley, to add a pop of color.