Ever made a 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 that is light like a cloud. All you need is an automatic hand-mixer (whisk) and staple ingredients from your kitchen.
Ingredients for two cheese soufflé (soufflé form size = 9-10cm wide)
- 2 eggs
- 50g grated semi-hard or hard cheese like Gruyere, Tilsiter, Emmentaler etc.
- 50ml cream (Halbrahm or Vollrahm)
- half teaspoon corn starch (Maizena)
- some chopped chives or parsley (optional)
- 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 180C convection (fan)
- Prep the soufflé form: Rub the bottom and the inner walls of the soufflé form with butter. Then sprinkle grated cheese around the inner walls.
- Separate the egg white from the yolk. In the eggwhites, add two pinches of salt and use a handmix to fluff up until it looks like a rich shaving cream with soft peaks. Set aside.
- Mix the egg 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 and eggyolk mixture. The batter is ready.
- Transfer the batter into the soufflé form and bake for 13-14 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!