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Fish and Seafood
Courses
Dish type
Seasonal
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
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  • Meat and poultry
  • Fish and seafood
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  • Knife skills
  • Cakes and baking
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Soufflé recipes

Soufflé

Soufflé recipes

Soufflé info

Browse our lovely collection of soufflé recipes, including Chris Horridge's fruit soufflé, Paul Heathcote's hot banana soufflé, and Galton Blackiston's Gruyère and bacon soufflé.

Soufflé

31 recipes
Cheese soufflés with apple, walnut and pomegranate salad
by Shaun Rankin
Gingerbread soufflé with Granny Smith apple sorbet
by Simon Haigh
Raspberry soufflé
by Dominic Chapman
Raspberry soufflé with buttermilk ice cream and raspberry and mint coulis
by George Blogg
Le Soufflé
by Xavier Boyer
Fruit soufflé
by Chris Horridge
Lemon soufflé with lime sorbet
by Andy Waters
Hot passion fruit soufflé
by Mark Jordan
Chocolate soufflé
by Daniel Clifford
Hot banana soufflé
by Paul Heathcote
Black cherry soufflé with its own ice cream, hot chocolate
by Steven Smith
Hot chocolate soufflé
by Bruno Loubet
Pistachio soufflé with pistachio ice cream
by Pierre Koffmann
Parmesan and truffle double-baked soufflé
by Pascal Aussignac
Blueberry souffles with maple drizzle
by Karen Burns-Booth
Lime and mascarpone soufflé
by Richard Corrigan
Marrow and cheddar soufflé
by Anna Tobias
Mirabelle soufflé with poached plums
by Andrew MacKenzie
Gruyere and spinach soufflé
by Mark Dodson
Orange soufflé with chocolate sorbet
by Luke Tipping
Passion fruit soufflé with white chocolate ice cream
by Michel Roux Jr
Dark cherry soufflé with clotted cream ice cream and dark chocolate sauce
by Matthew Tomkinson
Dark chocolate soufflé with Christmas pudding ice cream and cinnamon sugar
by Shaun Rankin
Prune and armagnac soufflé with tutti frutti ice cream
by Galton Blackiston
Christmas pudding soufflé, cranberry sorbet, brandy anglaise
by Graham Campbell
Cranachan soufflé
by Adam Stokes
Banana bread soufflé with condensed milk ice cream and walnut banana bread
by James Sommerin
Twice-baked leek soufflé with L’Etivaz cheese sauce and green salad
by Nancy Anne Harbord
Soufflé Suissesse
by Michel Roux Jr
Gruyère and bacon soufflé
by Galton Blackiston
Smoked haddock soufflé with tomato, pepper and olive sauce
by Marcello Tully

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