Mary Berry Swiss Double Cheese Soufflés Recipe

This golden, feather-light Mary Berry Swiss double cheese soufflés Recipe is made with nutty Gruyère, aged Parmesan, and rich double cream, ready in just over an hour. The magic happens during the second bake when the cream sauce bubbles up around the soufflés, creating a luxurious, golden crust. I rely on this stress-free method for dinner parties because it removes the fear of collapsing dishes.

Why This Classic Works

The genius of this recipe lies in the double-baking technique, which transforms a typically temperamental dish into something foolproof. By baking the soufflés once to set the structure and then a second time with cream, you get a texture that is more stable and custardy than a fragile single-baked version.

I used to avoid making soufflés for guests because the timing had to be perfect, but this method allows you to do the hard work hours in advance. The resting period actually improves the flavour, allowing the Swiss cheese to deepen before the final bake puffs everything up into a spectacular starter.

Mary Berry Swiss double cheese soufflés Recipe Ingredients

• 45g butter, plus extra for greasing
• 45g plain flour
• 300ml milk (warm)
• 1 tsp Dijon mustard
• 3 large eggs, separated
• 60g Gruyère cheese, grated
• 60g Parmesan cheese, grated
• 300ml double cream (for the topping)
• Salt and freshly ground black pepper
• Fresh chives, snipped (optional garnish)

How To Make Mary Berry Swiss double cheese soufflés Recipe

1. Prepare the Ramekins: Preheat your oven to 180°C (160°C fan). Generously butter six 150ml ramekins, using upward strokes to help the mixture climb, and place them into a deep roasting tin.
2. Make the Panade: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for one minute. Gradually whisk in the warm milk until you have a smooth, thick white sauce. Remove from the heat.
3. Enrich the Base: Beat the egg yolks into the warm sauce one by one. Stir in the mustard, grated Gruyère, and half of the Parmesan. Season generously with salt and pepper.
4. Fold the Whites: In a clean bowl, whisk the egg whites until they form soft peaks. Stir one spoonful of whites into the cheese mixture to loosen it, then carefully fold in the remaining whites with a metal spoon to keep the air in.
5. First Bake: Divide the mixture between the ramekins. Pour boiling water into the roasting tin until it comes halfway up the sides of the ramekins. Bake for 20-25 minutes until risen and set.
6. Cool and Turn Out: Remove the ramekins from the water and let them cool completely. Run a small knife around the edge of each soufflé and turn them out into a shallow ovenproof dish.
7. Second Bake: When ready to serve, preheat the oven to 200°C (180°C fan). Pour the double cream over and around the soufflés and sprinkle with the remaining Parmesan. Bake for 10-15 minutes until puffed, golden, and bubbling.

Recipe Tips

• The Water Bath: Don’t skip the bain-marie (water bath) in the first bake. The water moderates the heat, ensuring the eggs set gently into a creamy texture rather than scrambling or becoming rubbery.
• Room Temperature Eggs: Eggs separate easier when cold, but whites whisk to a better volume when they are at room temperature. I separate them straight from the fridge and let them sit for 30 minutes.
• Don’t Over-Whisk: Stop whisking the whites when they reach soft peaks (where the tip flops over). If you take them to stiff, dry peaks, they become difficult to fold and can actually make your soufflé heavy.
• Greasing Matters: Be thorough when buttering the ramekins. Any missed spots can cause the soufflé to stick and rise unevenly.

What To Serve With Swiss Soufflés

These starters are incredibly rich, so they need something fresh and acidic to cut through the cream and cheese. A crisp green salad with rocket and watercress, dressed in a sharp lemon vinaigrette, is the perfect accompaniment. Serve with crusty baguette to mop up the excess cream sauce from the dish.

How To Store

You can complete the first bake up to 24 hours in advance. Once the soufflés have cooled, cover them (either in the ramekins or turned out into the baking dish) with cling film and store in the fridge. When ready to eat, simply add the cream and cheese topping and bake as directed.

FAQs

• Can I freeze these soufflés? Yes, after the first bake and cooling, you can freeze them for up to a month. Defrost thoroughly in the fridge before adding the cream and doing the second bake.
• Why did my soufflé sink? It is normal for them to sink as they cool after the first bake. They will puff up again gloriously during the second bake with the cream.
• Can I use different cheese? Absolutely, but ensure you use a hard, melting cheese. Mature Cheddar, Comté, or Emmental are excellent alternatives to Gruyère.

Nutrition

• Calories: 480 kcal
• Total Fat: 42g
• Saturated Fat: 26g
• Cholesterol: 210mg
• Sodium: 450mg
• Total Carbohydrate: 10g
• Protein: 14g

Try More Recipes:

• Mary Berry Stilton and Broccoli Soufflés Recipe
• Mary Berry Garlic And Goat’s Cheese Soufflés Recipe
• Mary Berry Classic Cheese Soufflé Recipe