Guinness Cheddar Soufflé

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Submitted by Sam_I_Am.

I think maybe I tackled one too many dishes for this meal. The souffle ended-up being that dish. :) I whipped the whites before thinking about the oven-queue, so they had to sit for 15 minutes before I could bake. Then I took the souffle out before checking to see if it was done, so THEN had to put it BACK in the oven for 10 minutes more. (Souffles hate that.) Anyway, it didn't rise as much as I'd like, but still had a lot of the complicated guinness flavors, well-paired with the cheddar.

  • 3 T Butter
  • 1 t Dry Mustard
  • 1/2 t Garlic Powder
  • Pinch Salt
  • 1 bottle Guinness
  • 4 Egg Yolks
  • 2 T Grated Parmesan
  • 6 oz Cheddar Cheese
  • 2 T Grated Pecorino
  • 5 Egg Whites
  • 1/2 t Vinegar


Note that I used parmesan that's been cured in wine. I don't think this really counts as an inclusion of alcohol; it's just good cheese. :)

Melt the butter till all the water has cooked out, and add the flour, mustard, garlic, and salt. Cook for a couple minutes.

Microwave the beer for a couple minutes and add to the roux. Bring to a boil and remove from heat. Beat the yolks to a light yellow and temper into the beer mixture.


Shred the cheddar and parm and add to the base. The remaining heat in the base will be enough to melt the cheeses.


Use the butter to grease all sides of the souffle, and add the pecorino. Cover with plastic-wrap and shake till all sides are covered. This gives the souffle a ladder to climb, come cookin' time.


In another bowl, whip the egg whites and vinegar to stiff peaks. Mix into the base, but slowly temper so the whites aren't crushed.

Pour into the souffle and bake at 375 for 45 minutes.