Twice Baked Upside Down Cheese Soufflé

Twice Baked Upside Down Cheese Soufflé

Prep Time

45 minutes

Cook Time

15 minutes



Author: Chef Philippe Bertineau


  • 1 3/4 cups milk
  • 1 garlic clove, lightly crushed
  • Pinch nutmeg, freshly grated
  • Salt to taste
  • White pepper to taste
  • 1 cup Plugrá® European-Style Butter, unsalted
  • 1 cup flour
  • 1 cup parmesan, grated
  • 1/2 cup gruyere cheese, shredded
  • 6 eggs, separated
  • White truffle oil, optional
  • Parmesan Cream Sauce
  • 1 3/4 cups cream
  • 1/2 cup milk
  • 1 cup parmesan, grated
  • Salt
  • White pepper


  • 1 Preheat oven to 350°F.
  • 2 Bring 8 cups of water to a boil.
  • 3 For the Cheese Soufflé, place the milk and garlic in a small saucepan and season with salt, pepper and nutmeg and bring to a boil.
  • 4 In a separate saucepan, melt the Plugrá Butter and whisk in the flour to make a roux. Cook for 3-4 minutes, then strain the milk into the pan with the roux. Bring back to a simmer whisking continuously.
  • 5 Place the cooked milk mixture in the mixer with a paddle mix on low speed and add the parmesan and gruyere cheeses.
  • 6 Meanwhile, whip the egg whites in a small bowl with a whisk until they reach stiff peaks.
  • 7 Once the cheeses are incorporated, add the egg yolks. Fold the whipped egg whites into the mixture by hand using a spatula.
  • 8 Brush the aluminum cups generously with Plugrá Butter and place the cups about one inch apart in a pan with high sides. Fill the cups with the cheese mixture using a spoon or a pastry bag.
  • 9 Place in the preheated oven, then fill the pan with hot water 3/4 to the top of the ramekins. Bake for 8-10 minutes (the cheese soufflé should be firm on the outside when cooked but very soft and springy to the touch on the inside).
  • 10 Carefully turn the cheese soufflés upside down into 6 soup bowls and gently remove the aluminum cups. Place the soufflés under a broiler for 1-2 minutes until they brown on the tops.
  • 11 Pour the warm parmesan cream mixture around the sides of the soufflé. Place a drop of the white truffle oil on each of the soufflés and serve hot.
  • 12 Parmesan Cream Sauce: Bring the cream and milk to a boil and pour into a blender with the grated parmesan cheese. Blend until smooth, seasoning with salt and pepper.Reserve for later use. The parmesan cream can be made ahead of time and refrigerated for up to 3 days.


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