Cheese Soufflés

Preparation info
  • Serves


    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

These light-as-air cheese puffs are rightly called soufflés, despite their unconventional sabayon-type base. They are served floating on a rich cheese cream, called a fondue after the French ivord for melt.


  • 4 eggs, separated
  • 100 ml dry white wine
  • Salt and freshly ground pepper


Put the egg yolks and wine in a large heatproof bowl set over a pan of gently simmering water (bain marie) and whisk them together until they reach the ribbon stage. Remove the bowl from the bain marie and whisk until the mixture is cool.

In another bowl, whisk the egg whites until stiff. Fold the whites gently but thoroughly into the egg yolk mixture and add salt and pepper to taste.</