Truffle Jack Soufflé

Truffle Jack Soufflé is a light, savory showstopper made with fluffy whipped egg whites folded into a rich sauce of melted butter, milk, and shredded Truffle Jack. Baked until golden and puffed, it’s an elegant, cheesy dish perfect for a special occasion or an indulgent meal.

Ingredients

1 cup Sierra Nevada Truffle Jack – substitute with our Organic Baby Bella Mushroom Jack
2 tablespoons Sierra Nevada Vat Cultured Euro-style Unsalted Butter
1 cup 2% milk
4 egg whites, 4 egg yolks
3 tablespoons flour
1 tablespoon cream of tartar
1 teaspoon salt
1/2 teaspoon white pepper
chive for garnish

Directions

Preheat oven to 400 degrees Fahrenheit.
Spray the inside of four soufflé ramekins with cooking spray, then powder the insides of the ramekins using 1 tablespoon flour each (4 ramekins=4 tablespoons of flour total). Chill ramekins for 10 minutes.
Melt butter on the stove top with a medium sauté pan on low to medium heat. Make sure to not brown the butter. Whisk in 2 tablespoons of flour then add the milk. Add salt and pepper and continue to whisk for a few minutes until sauce thickens. Set aside to cool.
Separate 4 egg whites from the yolks using two different bowls. Using a hand held mixer, blend the whites and cream of tartar on medium speed for a few minutes until stiff.
Fold together egg yolks with the cooled milk and flour sauce and shredded Truffle Jack. Gently add the stiffened egg whites with egg yolk mixture. Do not over stir. Fill each ramekin up to the top and place on baking sheet.
Bake on bottom rack for 20 minutes. Be sure to not open oven to peek at soufflés, this can cause them to collapse. Serve hot and garnish with chive and an extra nugget of Truffle Jack for an even cheesier soufflé!

Truffle Jack Soufflé

Appetizer

Dinner

40 min

Serves: 4

Print Recipe

Ingredients

Directions

Preheat oven to 400 degrees Fahrenheit.
Spray the inside of four soufflé ramekins with cooking spray, then powder the insides of the ramekins using 1 tablespoon flour each (4 ramekins=4 tablespoons of flour total). Chill ramekins for 10 minutes.
Melt butter on the stove top with a medium sauté pan on low to medium heat. Make sure to not brown the butter. Whisk in 2 tablespoons of flour then add the milk. Add salt and pepper and continue to whisk for a few minutes until sauce thickens. Set aside to cool.
Separate 4 egg whites from the yolks using two different bowls. Using a hand held mixer, blend the whites and cream of tartar on medium speed for a few minutes until stiff.
Fold together egg yolks with the cooled milk and flour sauce and shredded Truffle Jack. Gently add the stiffened egg whites with egg yolk mixture. Do not over stir. Fill each ramekin up to the top and place on baking sheet.
Bake on bottom rack for 20 minutes. Be sure to not open oven to peek at soufflés, this can cause them to collapse. Serve hot and garnish with chive and an extra nugget of Truffle Jack for an even cheesier soufflé!