Cheddar soufflé, foaming cheese sauce, chives by Lisa Goodwin-Allen

Name: Cheddar soufflé, foaming cheese sauce, chives by Lisa Goodwin-Allen
Total time: 2400 s
Yield: 1
Cuisine: British
Ingredients: Melted butter; Flour; Unsalted butter: 20g; Whole milk: 120g; Plain flour: 22g; Cheddar (or a good strong melting cheese): 145g; Egg white: 135g; Salt: to taste; Whipping cream: 300g; Milk: 200g; Cheddar grated (or a good strong melting cheese): 250g; Salt: to taste; Freshly ground black pepper: to taste; Crispy onion: to taste; Shredded chives: to taste

11 Aug 2026

Lisa Goodwin-Allen

Chef

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Difficulty

Medium

Total Time

40MIN

Cuisine

British

French

Ingredients

FOR THE SOUFFLÉ

Melted butter

Flour

Unsalted butter: 20g

Whole milk: 120g

Plain flour: 22g

Cheddar (or a good strong melting cheese): 145g

Egg white: 135g

Salt: to taste

FOR THE FOAMING CHEESE SAUCE

Whipping cream: 300g

Milk: 200g

Cheddar, grated (or a good strong melting cheese): 250g

Salt: to taste

Freshly ground black pepper: to taste

TO SERVE

Crispy onion: to taste

Shredded chives: to taste

An indulgent, chef-level cheese soufflé that will wow your guests, courtesy of Lisa Goodwin-Allen

Serves 4

01.

FOR THE SOUFFLÉ

Prepare round ramekins by brushing with melted butter upwards along the sides, then lightly dust with flour. Set aside and preheat the oven to 160°C fan.
Melt the butter in a small saucepan over a medium heat. When foaming, add the flour to make a blonde roux and cook out for 20 seconds. Ensure the roux doesn’t gain any colour.
Gradually add the milk, a little at a time whilst stirring continuously with a wooden spoon.
Once all the milk has been added, lower the heat and add the cheese. Stir until the cheese has melted fully, then transfer to a bowl and set aside while you prepare the egg whites.
Place the egg whites in the spotlessly clean metal bowl of a stand mixer. Add a pinch of salt and whisk to soft peaks.
Whilst the mixture is still warm, carefully fold the egg whites into the mix and spoon into the prepared ramekins.
Place the soufflés in the pre-heated oven and bake for 8-10 minutes or until the soufflés have risen well and are lightly golden on top. Don’t open the oven door once the soufflés are in the oven; the influx of cold air may make them collapse.
Once baked, remove from the oven and allow to cool slightly before removing from the ramekins and arranging onto a baking tray. Set aside until ready to serve.

02.

FOR THE FOAMING CHEESE SAUCE

In a medium-sized pan, add the whipping cream and milk and bring to the boil. Once boiled, whisk in the grated cheese until all incorporated.
Season with salt and black pepper.

03.

TO SERVE

Place the risen cheese soufflé in the centre of the bowl.
Heat and lightly foam the cheese sauce (using a hand blender).
Pour 3-4 spoons of sauce on the soufflé and around it.
Garnish with crispy onions and finely shredded chives to cover.

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11 Aug 2026

The chef

Lisa Goodwin-Allen is one of the most innovative, exciting and recognisable chefs in the UK today. She is Chef-Patron-Director at one-Michelin-star Northcote in Lancashire, Culinary Director at The Beaumont in London and a regular on British TV, on shows such as Great British Menu and MasterChef: The Professionals.

FUN FACT: Goodwin-Allen used to race Ministox cars as a teenager.

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