October 31, 2016

Donna Hay’s Mini Prosciutto And Cheese Soufflés

Recipe: Donna Hay

Try this recipe for Mini Prosciutto And Cheese Soufflés from Donna Hay’s new cookbook, Basics To Brilliance


  • 18 slices prosciutto, halved
  • Cheesy Soufflé Mixture

Cheesy Soufflé Mixture 

  • 30 g unsalted butter
  • 1⁄4 cup plain (all-purpose) flour
  • 2⁄3 cup milk
  • 4 eggs, separated
  • 1⁄2 cup fresh ricotta
  • 1⁄2 cup finely grated gruyere
  • 1⁄2 cup finely grated parmesan
  • 1 tsp Dijon mustard
  • Sea salt and cracked black pepper
  • 1 egg white, extra


Yield: Makes 12

Cheesy Soufflé Mixture

  1. Melt the butter in a medium saucepan over low heat.
  2. Add the flour and cook, stirring, for 1 minute.
  3. Gradually add the milk and cook, stirring, for 5–8 minutes or until the mixture is thick and glossy.
  4. Remove from the heat. Add the egg yolks, ricotta, gruyere, parmesan, mustard, salt and pepper and mix to combine. Transfer to a large bowl and set aside.
  5. Place the egg whites and extra egg white in the bowl of an electric mixer and whisk until stiff peaks form.

Prosciutto And Cheese Soufflé

  1. Preheat oven to 200°C (400°F). Lightly grease 12 x ½-cup-capacity muffin tins. Line each tin with 3 prosciutto halves. Set aside.
  2. Add one-third of the soufflé mixture’s egg white to the cheese mixture and, using a metal spoon, gently fold to combine. Add the remaining egg white and gently fold to combine. Divide the mixture between the prepared tins.
  3. Bake for 10–12 minutes or until puffed and golden. Serve immediately.

Tip: Serve soufflés warm, puffed and golden straight from the oven, with slices of buttered sourdough toast.


Printed with permission of HarperCollins Publishers Ltd.