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Muenster Cheese Soufflé with Red pepper and Tomato Salad

Muenster Cheese Soufflé with Red pepper and Tomato Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant Muenster cheese soufflé is a sophisticated vegetarian dish that brings together the creamy, mild flavours of French cheese with a hint of warm ground cumin. The texture is beautifully light and airy, achieving that classic risen puff that makes a soufflé so impressive to serve. Paired with a sharp and refreshing red pepper and tomato salad, it creates a balanced meal that works wonderfully for a light weekend lunch or a stylish starter for a dinner party.

While soufflés have a reputation for being difficult, this recipe uses a sturdy béchamel base and panko breadcrumbs for a reliable, golden crust. The Muenster adds a lovely melting quality without being overpowering, allowing the fresh notes of the salad to shine through. It is a brilliant way to showcase French cheese in a comforting, homemade format that feels both indulgent and wholesome.

Ingredients for Muenster Cheese Soufflé with Red pepper and Tomato Salad

300 ml helmjölk
1 1/2 tablespoons butter
3 matskedar vetemjöl
1/4 teskedar malen kummin
Panko (Japanese breadcrumbs)*
3 large eggs, separated
120g 1/3-inch cubes rindless French Muenster cheese (about 110g )
Red pepper and Tomato Salad

How to make Muenster Cheese Soufflé with Red pepper and Tomato Salad

Bring milk just to simmer in small saucepan; remove from heat. Melt butter in heavy medium saucepan over medium heat. Whisk in flour; cook roux 2 minutes, whisking constantly (do not brown). Gradually whisk in warm milk. Cook until sauce is smooth and thick enough to drop from whisk in thin ribbon, whisking constantly, about 8 minutes. Remove from heat. Mix in cumin and season generously with salt and pepper; transfer to medium bowl. Cool 10 minutes. (Soufflé base can be made ahead. Press plastic wrap onto surface. Let stand 2 hours or chill 1 day. Bring to room temperature before using.)

Preheat oven to 204°C. Butter 4- to 5-cup soufflé dish; coat inside with panko. Whisk egg yolks into soufflé base 1 at a time; stir in cheese cubes. Beat egg whites and pinch of salt in another medium bowl until stiff but not dry.

Fold egg whites into soufflé base in 3 additions; transfer to prepared dish.

Bake soufflé until puffed, brown on top, and firm but jiggly to touch, about 28 minutes. Spoon soufflé onto 4 plates. Arrange salad alongside and serve.

*Available at some supermarkets and at Asian markets.

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