I’m fairly obsessed with using egg whites to make things rise lately. It’s so easy and they can get real high (and then flatten like a pancake). So today I tried to make cheese souffle!
Whenever I heard of a souffle before, I always was under the impression that it was incredibly HARD to make. (Then I saw an episode of Masterchef and thought I’d never be able to make it)
but they are actually pretty easy, as long as you can get the egg whites to whip perfectly.
What you’ll need:
First things first, separate your eggs. Make sure you do not get anything in the egg whites. If you get some yolk in there, it may not whip up right.
In a pan on medium, heat up your butter. When it fully melts, incorporate 1 tbsp of your almond flour until the it dissolves into the butter.
Whisk in your heavy cream and bring to a boil. Stir frequently. Add in your other tbsp of almond flour and whisk until it’s dissolved.
Take off the stove and let it cool for 2-3 minutes, then slowly pour the mix into your egg yolks. Do this slowly and little by little. You don’t want the egg yolks to scramble..
Once the egg yolks and cream mixture are fulled mixed together add in your shredded cheese and set aside.
Take a hand or stand mixer and whip your egg whites until they are stiff peaks.
Slowly spoon some of the whites into the yolk/cream mixture. Fold it in carefully and little by little. Then add some more, fold it in, add more, fold etc.
Grease your ramekins. Pour you mix into ramekins.. top with bacon!
Bake at 350 for 30-40 minutes. Keep an eye on it – it’s done when it’s raised and the tops have browned.
Take out and enjoy immediately!
This makes 4. Nutritional information (per souffle)