Flourless Cheese Souffles (Or: You’re All That on a simple Wednesday)
October 15, 2018
Ever since Tim figured out he has a wheat allergy (the anaphylaxis kind, not the intolerance kind), I’ve had to really make an effort to rework favorite recipes to be wheat-free. Keto doesn’t necessarily mean wheat-free, but that is the route Tim needs to follow, so I’m constantly trying to make new things that he can eat – and not feel deprived.
Honestly, souffles have never been on his I MUST EAT list, but I love them. And if I’m making dinner, he is going to eat them. Or fix his own dinner.
The only solution was to figure out how to make a souffle without flour. Using a wheat-free sub just didn’t seem like a good idea, here, where there are so few ingredients. Really, with a good souffle, all you want to taste is a pillowy, billowy, puff of cheese. Like a Cheese Puff, but big, and soft, doesn’t leave your finger tips glowing in the dark.
I used goat cheese, here, because I remembered that is what Nigel Slater likes to make souffles out of – and I love Nigel Slater. Well, I don’t really know Nigel Slater, but I’m pretty sure I would love him. He seems kind of like a more melancholy version of David Sedaris. But more someone who uses his angst to highlight interesting takes on food rather than stories about department store elves. Pretty much the same thing, right?
Anyway, this is a riff on what I recall Nigel doing with a souffle. I don’t remember him ever saying why he decided to go flourless, but I’m glad he did. Somewhere, my brain filed away the information, and when we discovered Tim’s wheat allergy (three surgeries and years of antibiotics later), this recipe resurfaced from the tangled gray matter above my neck. It is very simple, needs just a few ingredients, and goes great with a simple green salad – a perfect weeknight meal. But, it is also impressive enough if you want to serve it to guests and act like you are all that.
Flourless Goat and Parmesan Cheese Souffle
2 Tbs. unsalted butter (for buttering dishes)
1 1/3 cups grated parmesan (much better if you grate it yourself right before using), divided
4 large eggs, separated into two large bowls
12 ounces of soft goat cheese
1/2 cup heavy whipping cream
1 Tbs. fresh, chopped thyme or chives – different flavors, but both delicious
salt and pepper to taste
Heat oven to 400 degrees.
Butter 4 small ramekins and then dust with a bit of the grated Parmesan.
In a large bowl, whisk the egg yolks until blended. Add in the goat cheese and mash together.
Stir in the heavy whipping cream, thyme or chives (whichever you are using), a generous dash of black pepper, and a pinch of salt (remember, the parmesan will lend a salty flavor, so don’t over salt).
In a separate bowl, whisk the egg whites until stiff peaks form. Gently blend into the goat cheese mixture.
Lastly, gently fold in the remaining Parmesan cheese, saving a couple of teaspoons to sprinkle on top.
Bake for 10 – 14 minutes, or until when split with a spoon, no liquid is present. Serve immediately.