RECIPE

Cheese and Roasted Red Pepper Soufflé

Recipe Created For

2 L Flower Cocotte

Main Course

Cheese

Cook Time

Over 1 hour

Serving Size

Cook Mode

INGREDIENTS

¼ cup (60 ml) salted butter, plus more for coating
¼ cup (60 ml) all-purpose flour
1 ½ cups (375 ml) milk
½ cup (125 ml) 35% cream
1 pinch cayenne pepper
1 pinch nutmeg
6 large eggs, separated
¼ cup (60 ml) roasted bell pepper spread
2 tbsp (30 ml) finely chopped chives
1 cup (250 ml) Louis d’Or cheese, finely grated
1 cup (250 ml) Oka cheese, finely grated

No need to wait for May flowers, ring in the start of spring with a unique floral treat. Our Cheese and Roasted Red Pepper Soufflé is prepared and served in our elegant flower-shaped cocotte, elevating traditional meal preparation and hosting with a bold splash of colour at the dinner table.

The Flower Cocotte is the perfect piece of cookware for this recipe, exposing the mixture to a consistent heat source for an even bake. Its flower-shaped lid has been designed to lock in heat and moisture, baking your soufflé until it is golden and puffy.

Our Cheese and Roasted Red Pepper Soufflé offers home cooks a hassle-free recipe to make the most of their Flower Cocotte. This recipe can be prepared in just over an hour, serving up to six portions at a time. Here are all the ingredients you’ll need along with the steps to follow before tackling this recipe! But why not go one step further with this recipe and turn your table into a beautiful bouquet with an array of multi-coloured cocottes? Everyone will be delighted by both the flavours and presentation!

INGREDIENTS

¼ cup (60 ml) salted butter, plus more for coating
¼ cup (60 ml) all-purpose flour
1 ½ cups (375 ml) milk
½ cup (125 ml) 35% cream
1 pinch cayenne pepper
1 pinch nutmeg
6 large eggs, separated
¼ cup (60 ml) roasted bell pepper spread
2 tbsp (30 ml) finely chopped chives
1 cup (250 ml) Louis d’Or cheese, finely grated
1 cup (250 ml) Oka cheese, finely grated

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 375°F (190°C). Generously butter the inside of a Flower Cocotte. Set aside.

In a Saucier Pan, melt the butter over medium heat. Sprinkle in the flour and stir vigorously with a wooden spoon for 1 minute. Gradually whisk in the milk, cream and spices. Simmer gently while whisking until thick and smooth, about 5 minutes. Season with salt and pepper.

Transfer to a large bowl and set aside to cool slightly. Gradually whisk in the egg yolks, red pepper spread and chives.

In another bowl, whisk the egg whites until semi-stiff peaks form. With a Spatula, gently stir one-third of the egg whites into the egg yolk mixture. Fold in the cheese. Very gently fold in the remaining egg whites being careful not to knock out too much air. Pour into the prepared Cocotte. Run your finger around the edge of the mixture where it meets the side of the Cocotte.

Bake for 40 minutes until puffy and browned. It will still be slightly soft at the centre. Let sit for 5 minutes before serving.