33 souffle recipes

Delicate and delicious chocolate souffle as a dessert.

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!

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.

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.

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.

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.

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.

Frozen chocolate souffle cake: a flourless cocoa meringue base topped with rum-whipped cream and chocolate chips, chilled overnight, then served straight from the freezer. Airy, rich, unusual.

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.

Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.

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.

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.

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.

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.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.