Pan-Fried Soufflé with Creamy Mustard Sauce

A fluffy vegetarian cheese soufflé baked in a pan and served with a rich white wine and mustard cream sauce.

Vegetarian Cheese French Dinner Party Soufflé

Estimated Nutrition

Calories

1640.5

kcal / serving

1640.5 kcal total

Carbs

24.5g

per serving

24.5 g total

Fat

145.8g

per serving

145.8 g total

Protein

58.2g

per serving

58.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Wholegrain Mustard

For the sauce

Dairy

Double Cream

Approximately 6 tbsp

125

Cheddar Cheese

Grated

piece

Egg Yolk

Free-range

piece

Egg White

Free-range, whisked until stiff peaks form

tbsp

Butter

For greasing the pan

100

Double Cream

For the sauce

GrainsCereals

tbsp

Plain Flour

For dusting the pan

Liquids

tbsp

White Wine

For the sauce

NutsSeeds

tbsp

Chive

Fresh, chopped

Method

Simmer white wine, cream, mustard, and chives in a saucepan for two minutes.

Spoon the mixture into the pan and bake for eight minutes.

Preheat the oven to 200°C.

Warm the cream and cheese in a saucepan without reaching a boil.

Grease an ovenproof frying pan with butter and dust with flour.

Fold the stiff egg whites and chives into the cheese mixture.

Remove from heat and beat in the egg yolks after a few minutes.

Place the soufflé on a plate and drizzle with the sauce.