These individual soufflés are twice cooked, allowing you to do the main part of the preparation well ahead of time for this cheese soufflé recipe. The soufflés in Shaun Rankin's recipe are initially steamed, and you can then refrigerate them until you are ready to bake them in the oven to finish. The apple, walnut and pomegranate salad would be a wonderful partner to other starters and mains, or beautiful on its own as a light snack. If you are making these cheese soufflées for vegetarians, substitute the Parmesan for a cheese with vegetarian rennet, such as Old Winchester. You can read more about vegetarian cheese on our blog

Pour the milk into a saucepan and warm gently over a low heat to take the chill off it. Sift the flour into the milk and mix well
Cook on a moderate heat until you can no longer taste the flour in the mixture and there are no lumps. Remove from the heat and beat in the butter
Beat the egg yolks into the mixture, then add the cheddar and chopped chives. Season with salt and pepper
Grease the 4 moulds/ramekins with softened butter and coat the insides with the grated Parmesan
Whisk the egg whites in a bowl until you have firm peaks. Carefully fold the egg whites into the cheese sauce, taking care not to deflate them by overworking or being too heavy handed
Spoon the mixture into the moulds and cook in a steamer for 12 minutes. When cooked, remove from the steamer and leave to stand for 10 minutes or until they are cool enough to handle
Remove the soufflés from the moulds. At this stage, you can either put them in the fridge until needed or cook straight away.
To cook, preheat the oven to 200˚C/Gas mark 6. Put the soufflés on a baking tray lined with greaseproof paper and bake for 6–8 minutes
To serve, arrange the apple on 4 small plates with the walnuts, rocket and pomegranate seeds scattered over. Remove the soufflés from the oven and place straight onto the salad. Drizzle with walnut oil and serve straight away
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To plate

  • 2 red apples, cored and cut into eight
  • 6 tbsp of whole walnuts
  • 150g of rocket
  • 6 tbsp of pomegranate seeds
  • 2 tsp of walnut oil


  1. 4 x 10cm diameter ovenproof moulds/ramekins
  2. Steamer

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This cheese soufflé recipe is combined with an apple and walnut salad, given an extra twist with pomegranate seeds in this recipe from Shaun Rankin

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