Light Cheese Soufflé

An airy cheese soufflé prepared without flour (low-carb option: replacing the traditional roux with almond flour and cream); serve immediately to maintain its volume.

Ingredients

eggs (separated)

grated cheese (Comté or Gruyère)

heavy cream

almond flour (for binding)

butter for greasing the molds

salt and pepper

Instructions

1. Preheat the oven to 200°C (400°F); generously butter the ramekins and lightly dust with almond flour to help the soufflé rise.
2. Beat the egg whites with a pinch of salt until stiff peaks form; set aside.
3. In a bowl, mix the egg yolks with the cream, almond flour, and grated cheese; season to taste.
4. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it, then fold in the rest carefully to maintain volume.
5. Fill the ramekins to 3/4 full, smooth the surface, and bake immediately for 15–18 minutes until the soufflés are puffed and golden; serve without delay.

Variants

• Add a pinch of nutmeg or black pepper for varied aromas.

Tips

• Serve immediately as the soufflé falls quickly; prepare the ramekins at the last moment.

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