Cheese Souffle » BARBARI
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Cheese Soufflé with cannabis infused thyme and sage sauce

via Jean McCabe | @qean_mccabe

THIS IS MY FAVORITE RECIPE FROM MY MOM! It’s called Cheese Soufflé, and it takes a little while to make, but it’s worth it. I used to ask for this for my birthday every year, and my mom would always complain because it requires using the oven and my birthday is in August and we didn’t have air conditioning, but in the end she always made it anyway. The recipe says it serves three, but I’d say in reality it serves 5-6. Pick which sauce you want ahead of time (you COULD make both, but I think that’s overkill). I prefer the veggie one. Also, you can make this gluten free by chopping up toasted gluten free bread to use as bread crumbs – it’s fine if they’re larger than usual bread crumbs, you can’t tell the difference in the final product.”

– Jean McCabe


Thyme and sage infused butter

2 tablespoons dried sage
2 tablespoons dried thyme
8 ounces of butter
1-2 grams cannabis


Cheese Souffle

2 cups coarse toasted bread crumbs
1 cup milk
¾ cup grated cheese (cheddar and parmesan mix)
3 tablespoons butter (option here to use thyme and sage infused butter)
½ teaspoon salt
4 eggs separated


option 1:  White wine & Mushroom sauce

½ pound fresh mushrooms, sliced.
2 tablespoons thyme and sage infused butter
¼ cup white wine


option 2:  GARDEN SAUCE

⅓ cup diced white onions
⅓ cup diced celery
⅓ cup diced green pepper
2 tablespoons thyme and sage infused butter
15 ounce can chopped tomatoes


For thyme and sage cannabis infused oil

Fill LEVO pod with fresh sage and thyme. Add 8 oz of melted butter to reservoir. Set time to 1 hour and infuse for 175F. Once finished, dispense 3 tbs butter to recipe.


For Cheese Soufflé

  1. Heat bread crumbs, milk, cheese, butter, and salt in a double boiler until cheese melts.
  2. Remove and cool slightly.
  3. Beat egg yolks, then slowly add cheese mixture to egg yolks – avoid cooking the egg yolks.
  4. Using a hand mixer, beat egg whites until stiff peaks form.
  5. Gently fold in beaten egg whites to cheese mixture.
  6. Pour into a buttered dish (1.5 – 2 quarts).
  7. Bake at 350° for 30 minutes or until brown


FOR White wine & Mushroom sauce

Melt 2 tablespoons thyme and sage infused butter in medium saucepan. Sauté mushrooms until they begin to sweat. Add wine and reduce until thickened.


For garden sauce

Melt 2 tablespoons thyme and sage infused butter in medium saucepan. Sauté onions, celery, and green pepper until they soften and onions begin to become transparent.  Add tomatoes, and cook until thickened.

Image via Style Sweet Ca

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