55 souffle recipes

Asparagus and goat cheese are a good pair, and they work perfectly well in this recipe, asparagus adds the tender-crispy crunchiness, and goat cheese gave the souffles more creamy and cheesy taste. It is a great appetizer to impress your guests from the beginning.

A great summer time dessert, lots of ripe and sweet plum give the souffles delicious flavor!

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Lemon omelet-souffle bakes airy whipped egg whites right over a bubbling lemon-orange sauce. Light, citrusy and barely sweet, with a creamy center and a dollop of sour cream on the side.

Frozen raspberry souffle with strained berry puree, framboise liqueur, and billowy whipped cream. Assembled tall in a collared dish so it rises above the rim like a baked souffle.

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.

Airy cold rhubarb souffle with whipped cream, fluffy egg whites, and a tart rhubarb puree, set with gelatin and crowned with fresh strawberries. A showpiece spring dessert.

A light, airy cherry souffle made with just pureed sour cherries, egg whites, lemon juice, and sugar. Only five ingredients stand between you and French pastry glory.

Four-ingredient maple syrup souffle made with beaten egg whites, powdered sugar, and baking powder. Light as air with pure maple flavor in every spoonful.

Cold pumpkin souffle is a no-bake gelatin-set dessert with whipped cream, eggs, pumpkin, rum, and warm spices. A make-ahead alternative to pumpkin pie that stands tall above its dish with a foil collar.

Hot chocolate souffles with 9 ounces of semi-sweet chocolate, dark rum, and whipped egg whites baked in individual dishes. Just six ingredients, no flour needed.

Macaroni souffle with ground beef, Gouda cheese, tomato puree, and bechamel sauce layered and baked. A European-style baked pasta casserole with a creamy, golden top.

A light, cloud-like Swiss souffle made from dried chestnuts simmered in milk, laced with grappa, and lifted by fluffy egg whites. Dusted with icing sugar and served straight from the oven.

Cold chocolate souffle with semi-sweet chocolate chips, sweet red wine, whipped cream, and meringue set with gelatin. A dramatic chilled dessert that rises above the dish.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

This dessert souffle is loaded with refreshing strawberry flavor, and it is so light, you don't have to worry about calories or fat. And it is so tasty.