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

Steps

  1. Turn on the oven to 180C convection (fan)
  2. 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.
  3. 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.
  4. Mix the egg yolk, grated cheese, cream, corn starch, chives and the seasoning in a separate bowl until well combined.
  5. Fold in the egg white gently into the cheese and eggyolk mixture. The batter is ready.
  6. Transfer the batter into the soufflé form and bake for 13-14 minutes. Don’t open the oven door while baking.
  7. 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!

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