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Cheesy avocado soufflé

Cheesy avocado soufflé - because the only thing that can make a special recipe even better is avocado!

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If there’s one thing you know about me, it might be that I love cheese. People often tell me that they love my recipes because they involve so much cheese… what? Really? Apparently a normal amount of cheese to me is a lot to other people. Whoops.

Anyway, when the Gouda Cheese Shop asked if I’d like to try some of their cheeses, you can imagine how long it took me to say yes (I think I got keyboard-burn on my fingers). I loved the look of their site – it’s a cheese delivery service!! Let me reiterate: cheese, delivered straight to your door. You literally only need to walk to your front door before returning to your sofa to eat your block of cheese. Now if only someone would start a chocolate delivery service, I’d be set for life (and probably the size of a bus).

The cheese comes vacuum-packed, and then wrapped in the plastic you can see below. There’s an incredible selection – I went for a semi-matured Dutch gouda cheese (at the front) and one with Herbes de Provence (at the back). They are both absolutely awesome and I love the fact that they’ve been sliced out of a big wheel.

Dutch gouda cheese - used to make a cheesy avocado soufflé!

Since I had such lovely Dutch cheese to play with, I thought I’d try something a bit special with it, and make a soufflé! But not any old soufflé – avocado soufflé! (because the only way to make an already special recipe even better is with avocado, right?)

It started out the same as any other soufflé recipe – egg whites whisked to the point that you can sculpt them like you do with bubbles in the bath (surely it’s not just me who still thinks a bubble beard is the best part of having a bath?).

Cheesy avocado soufflé - because the only thing that can make a special recipe even better is avocado!

Then gently fold through a cheesy sauce and some mashed avocado, being really careful to keep as much air in the mixture as you can. I omitted the usual egg yolks, using the avocado instead.

Cheesy avocado soufflé - because the only thing that can make a special recipe even better is avocado!

Then just bake it!

Cheesy avocado soufflé - because the only thing that can make a special recipe even better is avocado!

Now I’ll admit, this soufflé wasn’t restaurant-quality. It did rise beautifully, but totally sank when I took it out of the oven. Any tips for keeping a soufflé up? I’d be keen to try it again using some tips from you clever folks.

The flavours, though, were spot on. The gouda was the perfect mild, nutty cheese to work alongside the avocado without overpowering it, and the bit on top where the cheese had crisped up was just delish.

Cheesy avocado soufflé - because the only thing that can make a special recipe even better is avocado!

By the way, since I know some of you are totally in love with my puppy, I thought you might find this funny – she’s figured out how to climb up on a chair to see onto the table where I take my photos. Any day now she’ll work out how to reach an arm out and it’ll be game over.

My puppy figured out how to climb up onto the table...

Anyway, give this cheesy avocado soufflé a go (nosy dog is optional), and remember to share any tips you have about keeping them up!

Cheesy avocado soufflé - because the only thing that can make a special recipe even better is avocado!

Cheesy avocado soufflé

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Calories:
Author: Becca Heyes

Ingredients

  • 15 g butter ~1 tbsp
  • 1 1/2 tsp self-raising flour
  • 125 ml milk ~1/2 cup
  • 100 g gouda cheese ~1 cup grated, grated
  • Black pepper
  • 2 eggs
  • 1 medium avocado

Instructions

  • Heat the oven to 190°C (Gas Mark 5 / 375°F).
  • Melt the butter in a saucepan, and add the flour. Whisking constantly, cook for a minute or so over a fairly low heat. Add the milk gradually, whisking until smooth each time before adding more. When all of the milk has been added and the mixture is smooth, add the grated gouda cheese and plenty of black pepper, and cook for a couple more minutes over a fairly low heat, until the cheese has melted.
  • Separate the eggs, and discard the yolks (or save for a different use). Whisk the eggs until they form stiff peaks.
  • In a separate bowl, mash the avocado with a fork until smooth.
  • Add the mashed avocado and the cheese sauce to the whisked egg whites, and very gently fold the mixture together until well combined, making sure to keep as much air in the mixture as possible.
  • Thoroughly grease three large ramekins, and distribute the mixture evenly. Place in the oven for around 20 minutes, or until the soufflés have risen well, and are crispy on top. Serve immediately.

Cheesy avocado soufflé - because the only thing that can make a special recipe even better is avocado!

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Recipe Rating




Renee Groskreutz

Tuesday 7th of April 2015

That looks amazing. I see things like this and I think "oh my gosh" but then I tell myself that I just don't have that kind of time. However, I am determined to start making time. Thanks for the inspiration.

La Torontoise

Tuesday 17th of March 2015

Becca, this is wonderful! Will give it a try this Thursday, in my work from home day; thats the perfect lunch!! Just to share how appreciative I am for the red beet and feta pizza!! We make it two times weekly; my husband loved it; the taste is making you to want more of it:-)) Thank you!! For a busy mother working 40 hours weekly, this kind of recipes are a life-saver!

Becca @ Amuse Your Bouche

Tuesday 17th of March 2015

Aw you're too sweet, thanks so much for all your lovely comments :) so glad you like my recipes!

Meagan

Tuesday 17th of March 2015

It looks like you ever-so-slightly overbeat your whites. You want them to be stiff but not dry - it's hard to tell in your picture but it looks like they are just past the turning point between "stiff" and "dry". Also, the egg yolks may have been the key to the structure staying puffy, but I've never substituted avocado for egg yolks before so I don't know what the avocado may do structurally that is similar to yolks.

It's a good idea though! I can't wait to try!

Becca @ Amuse Your Bouche

Tuesday 17th of March 2015

Ahhh ok, good to know!! I think I got a bit carried away with sculpting them haha (though I didn't make a beard out of them, you'll be glad to know). Thanks for your suggestion, will definitely try that next time :)

Annabel

Monday 16th of March 2015

I seem to remember learning that a pinch of bicarbonate of soda will stop a soufflé from sinking, but it's some years since I made one.

That site - I can buy my favourite Gouda with cumin. This may not end well.....

Becca @ Amuse Your Bouche

Monday 16th of March 2015

Ooh bicarb, that's an interesting one. I wonder if I used all these tips at the same time would they negate each other?! ;)

Gouda with cumin sounds interesting! Go for it!

Becca @ Amuse Your Bouche

Monday 16th of March 2015

Aw thanks Christy :) hahaha, my husband always tells me off for calling them arms - apparently dogs don't have arms, only legs?! I disagree entirely ;)

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