In our chocolate class, you learn how to make a perfect chocolate soufflé without using any flour. Participants love it because by omitting flour, the soufflé turns out very light so that it can be served even after a heavy meal. Also many participants like the gluten-free factor. Growing number of people are suffering from autoimmune disease, and thus want to avoid gluten which is known to cause inflammation.
Now what about cheese soufflé? A classic cheese soufflé recipe requires you to make bechamel sauce which you start by making a roux (cooking flour and butter together). However in this recipe we omit making bechamel, thus making it gluten-free, but still produce a fluffy and cheesy souffle. All you need is a hand-mixer and stable ingredients from your refrigerator.
Ingredients for one cheese soufflé (soufflé form size = 10cm wide, 5cm high)
- 1 egg
- 40g grated semi-hard or hard cheese like Gruyere, Tilsiter, Emmentaler etc.
- 50ml milk or Halbrahm (reduced fat cream)
- half teaspoon corn starch (Maizena)
- some chopped chives or parsley
- seasoning: pinch of salt, pepper, nutmeg, paprika powder to taste
- some butter to rub the inner side of the soufflé form
- Turn on the oven to 200°C convection (fan function)
- Prep the soufflé form: Rub the bottom and the inner walls of the soufflé form with butter. Then sprinkle grates cheese around the inner walls.
- Separate the egg white from the yolk and use a hand-mixer to fluff up until it looks like a rich shaving cream with soft peaks. Set aside.
- Mix the yolk, grated cheese, cream, corn starch, chives and the seasoning in a separate bowl until well combined.
- Fold in the egg white gently into the cheese mixture. The batter is ready.
- Transfer the batter into the soufflé form and bake for 13-15 minutes. Don’t open the oven door while baking.
- Soufflé is done when the top is slighty brown and it doesn’t jiggle too much. Enjoy asap because it will collapse if you wait too long!