Cheese Soufflé

Preparation info
    • Difficulty


Appears in
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About

Soufflés gain nothing from being made with flour.


  • 6 eggs
  • 100g comté
  • 50g pecorino romano


Butter a high-sided vessel – the raw soufflé mix should not come more than two-thirds of the way up the sides. Preheat oven to 200°C. Separate the eggs. If you fuck up do not chance it by including broken yolk in the albumen, it’ll prevent it stiffening. Grate the cheese finely. Mix al