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Soufflés: the impossible made possible

Fluffy results of the sweet and savoury kind.
Chocolate soufflés recipe

Chocolate soufflé

Mikkel Vang

Soufflés take your kitchen skills to new heights. Our savoury soufflé recipes look like Bistro Gitan’s Roquefort soufflé or Montrachet’s double-baked crab number, while the sweet versions could be the pear and vanilla soufflés with apple sorbet or a boozy chocolate whiskey soufflé. Light and pillowy results incoming.

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Twice-baked Roquefort soufflé
Photo: Alicia Taylor

Bistro Gitan’s twice-baked Roquefort soufflé with poached quince

Photo: William Meppem

Burnt orange marmalade soufflé

Photo: Chris Court

Jaques Reymond’s délice soufflés of fromage blanc

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Photo: Ben Dearnley

Chocolate whiskey soufflé

Passionfruit soufflés with vanilla Anglaise

Guillaume Brahimi’s passionfruit soufflés with vanilla anglaise

Photo: Chris Court

Pear and vanilla soufflés with apple sorbet

Photo: William Meppem

Milk chocolate and date soufflés with caramelised walnut ice-cream

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Photo: William Meppem

Smoked trout and chive soufflé omelette with lemon beurre noisette

Photo: John Paul Urizar

Marmalade soufflés

Photo: Vanessa Levis

Mandarin soufflé with white chocolate sauce

Photo: John Paul Urizar

Montrachet’s double-baked crab soufflés

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Photo: William Meppem

Leek and thyme crêpe soufflé

Photo: Ben Dearnley

Twice-cooked mushroom soufflé

Photo: William Meppem

Leek and chèvre soufflé omelette

Chocolate soufflés recipe
Photo: Mikkel Vang

Chocolate soufflé

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