Fourme d’Ambert Soufflé with Pear Chutney

Fourme d’Ambert Soufflé with Pear Chutney Print the recipe


Soufflé :

  • 150 g Fourme d’Ambert
  • 4 eggs
  • 60 g flour
  • 70 g butter
  • 50 cl milk
  • Salt, pepper

Chutney :

  • 300 g pears
  • 25 g butter
  • 100 g onions
  • 20 cl cider vinegar
  • 50 g brown sugar
  • 10 g mustard seeds
  • 3 cardamom seeds
  • 2 star anise
  • Salt, pepper


Soufflé :

  1. Melt the butter, add the flour and brown on a low heat, add the warmed milk to make a béchamel.
  2. Separate the eggs and whisk the whites until they form soft peaks.
  3. Take the béchamel off the flame; add the egg yolks and the Fourme d’Ambert then gently spoon in the egg whites. Season.

Chutney :

  1. Peel, core and chop the pears. Peel and finely chop the onion.
  2. Sweat the onions in butter. Add the pears, sugar, vinegar and spices then cook on a low heat for 1 hour. Remove the cardamom seeds and the star anise. Adjust the seasoning with salt and pepper then set to one side.

To serve :

  1. Butter the ramekins, add the soufflé mix filling to the top, then run a finger around the top edge of the ramekins. Bake for 20 minutes at 180°C.
    Serve hot with the chutney on the side.

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