Description

Indulge in the light and airy delight of a classic black pepper and parmesan soufflé. This elegant dish features a delicate balance of savory cheese and a touch of spice, making it perfect for brunch, lunch, or a special dinner side.

Ingredients

2 tablespoons unsalted butter, plus more for greasing the dish
2 tablespoons all-purpose flour
1 cup whole milk
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, plus extra for serving
3 large egg yolks
4 large egg whites
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Instructions

Preheat oven to 375°F (190°C). Grease a 4-cup soufflé dish or 4 individual ramekins with butter.
Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 1 minute to create a roux.
Gradually whisk in the milk until smooth. Cook, stirring continuously, until the sauce thickens slightly, about 3-5 minutes. Remove from heat.
Stir in salt and 1/4 teaspoon of black pepper. Add egg yolks one at a time, whisking well after each addition until smooth. Mix in the 1/2 cup of Parmesan cheese. Set aside.
In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gently fold one-third of the egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions until just combined and no streaks of egg white remain. Be careful not to overmix.
Pour the batter into the prepared dish or ramekins.
Bake for 20-25 minutes, or until the soufflé is puffed up and golden brown, with a slightly soft center.
Serve immediately. Sprinkle with extra black pepper and Parmesan cheese, if desired.

Notes

Variations: For a richer flavor, try adding a pinch of nutmeg or a tablespoon of cream to the béchamel base. A touch of fresh thyme can also add complexity.
Tips for Preparation and Serving: Serve the soufflé immediately, as it tends to deflate over time. Pre-heating the ramekins in the oven for a few minutes before adding the batter can help with even rising.
Allergy Notes: This recipe contains dairy and eggs. Ensure all ingredients are suitable for anyone with allergies. If you have a gluten intolerance, try using a good gluten-free flour blend to replace the all-purpose flour. Be mindful of the cheese source as well.
Adjustments for Taste: Add more black pepper for a spicier taste. You can use other hard cheeses instead of or combined with parmesan, such as Pecorino Romano, Gruyere or Grana Padano for different flavour profiles. For more richness, consider adding an egg yolk more to the béchamel base.

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Category: Brunch, Side Dish
Method: Oven
Cuisine: French, European

Nutrition

Serving Size: 1/4 of recipe
Calories: 280
Sugar: 2g
Sodium: 400mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 10g
Cholesterol: 170mg

Keywords: black pepper and parmesan souffle, cheese soufflé, parmesan soufflé, savory soufflé, easy soufflé, brunch recipe, side dish, vegetarian recipe, soufflé recipe, classic soufflé, black pepper cheese souffle