The Most Decadent Thing You Will Ever Make (or Eat)

A delicate souffle.

This show stopping devilishly rich dish from Vancouver’s Five Sails restaurant is sure to impress. The recipe makes six individual souffles, so it’s one to break out for a special dinner party with the family and shock them with your culinary prowess.

Truffle and Cheese Souffle With Soubise Sauce

Makes 6 soufflés (serves 6)


For the soufflés

1/2 cup of butter

3/4 cup of flour

2 cups of milk

2 pinches of Fleur de sel salt

3 pinches of black pepper

2 cups of Emmental cheese

1 1/2 cups of truffle pecorino cheese

4 slices of fresh truffle

5 egg yolks

32 egg whites

For the soubise sauce

2/3 cup of butter

2 small onions

Pinch of salt

1 1/2 cups of flour

2 cups of milk

3 tablespoons of heavy cream

1 tablespoon of nutmeg

1 tablespoon of white pepper


For the soufflés

Butter the moulds. Add flour to the moulds to coat, shaking off excess. Set aside.

Melt 1/2 cup butter in a saucepan. Add the flour and mix until combined.

Add the milk, stirring until the mixture becomes thick.

Add salt and pepper.

Add Emmental, pecorino, and truffle slices. Mix.

Once the mixture is smooth, add the egg yolks one by one.

In a separate bowl, mix the egg whites until stiff. Add them to the soufflé mixture. Mix carefully.

Fill the moulds 3/4 to the top. Put in the oven for 15 to 20 minutes.


For the soubise sauce

In a saucepan, melt butter over medium-low heat. Add onions and salt.

Cover and cook over low heat for 20 to 30 minutes, until very tender but not brown.

Add flour and stir for 3 minutes.

Remove from the heat, add milk, and stir until silky smooth.

Return the saucepan to the stove. Cook on medium heat for 15 minutes, stirring occasionally.

Purée the sauce in a blender until smooth and velvety.

Put sauce back in the saucepan, bring to simmer, and add 3 tablespoons of heavy cream.

Season with salt, pepper, and nutmeg.

Pour on top of the soufflés.



Never miss a story. Sign up for NUVO’s weekly newsletter, here.