Cheese Soufflé that NEVER Falls! | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F.
2. Butter the insides of 6 soufflé ramekins (4 to 6 oz each) or coat with non-stick spray, then coat them with grated Reggiano Parmesan.
3. Divide the bread among the ramekins, filling no more than half of each.
4. Heat the olive oil in a sauté pan. When hot, cook the onion until light golden brown. Add the mushrooms and sage and cook until the liquid has evaporated, 5 to 10 minutes. Add the spinach and sun-dried tomatoes and cook for a few more minutes.
5. Heat the cream in a saucepan. When hot, add the cheeses and garlic.
6. In a glass bowl, whisk the eggs with the truffle salt and pepper. Slowly whisk in the hot cream and cheese mixture so the eggs don't cook.
7. Divide the mushroom mixture over the bread in each ramekin, then pour the cream and cheese mixture on top. Push everything down with a fork so it is all moistened.
8. Bake for 35 to 40 minutes, until puffed, lightly golden and a toothpick inserted comes out clean.
9. Let rest for 10 minutes, then invert onto a serving plate. Serve right away, or cool and refrigerate to reheat later.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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GarlicOnionEggCheeseCreamMushroomParmesan cheeseBread