When I make cheese soufflé, I don’t use flour, and it works great; The soufflé turns out super fluffy every time – it’s like eating a cloud made out of cheese. Try this recipe to make your own low-carb and gluten free cheese cloud.
Time: 1 hour
Difficulty: Medium – easy
5 organic eggs, separated
½ cup (120 ml) cream
1 teaspoon Dijon mustard
1 pinch of nutmeg
7 oz. (200 g) grated Comté cheese
3,5 oz. (100 g) grated Parmesan cheese
Salt and pepper to taste
Preheat the oven to 360° F (180°C).
Grease a gratin dish holding 2 quarts (2 liter) with butter and dust with some of the Parmesan cheese. In a saucepan, warm up the cream and stir in the Dijon mustard, nutmeg, Comté and the rest of the Parmesan cheese. When the cheese is melted, remove the sauce from the heat, and whisk in the 5 egg yolks along with the salt and pepper.
In a clean bowl, beat the whites until firm peaks form. Whisk one-third of the whites into the cheese sauce, then fold in the remaining beaten egg whites. Pour into the prepared dish. Bake for 40 minutes, until puffed and golden.
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