 |
Cheese Souffle'
 Print Version |
 Email To A Friend
While this soufflé works well with five eggs, it rises to impressive heights with six. Eggs are easier to separate into whites and yolks when they are cold; however, to achieve maximum volume in beaten whites, bring them to room temperature before beating.
1/4 cup grated Parmesan cheese, divided
4 tablespoons butter
2 tablespoons soy flour
2 tablespoons whole-grain pastry flour
3/4 cup heavy cream
3/4 cup water
2 cups grated cheddar cheese
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
6 large eggs, separated
Heat oven to 350°F. Grease a two-quart soufflé dish. Sprinkle dish with tablespoons Parmesan cheese. Melt butter in a medium saucepan over moderate heat. Stir in soy and pastry flours; mix well.
Slowly add heavy cream and water mixture, stirring constantly. Stir in remaining Parmesan and cheddar cheeses, salt and cayenne. Bring to a boil, stirring constantly. Remove from heat and whisk in egg yolks, one at a time.
With an electric mixer, beat egg whites until stiff. Fold whites into cheese mixture in three additions. Gently pour soufflé mixture into prepared dish. Bake 40 to 45 minutes, until a skewer inserted in middle comes out clean and soufflé is completely risen and browned. Serve immediately.
Servings: 6
Carbohydrates: 4.5 grams
Net Carbs: 4 grams
Fat: 37.5 grams
Calories: 428
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
