Gluten-free cheese soufflé
The recipe Gluten-free cheese soufflé can be made in approximately 10 minutes. Watching your figure? This gluten free, primal, and fodmap friendly recipe has 358 calories, 8g of protein, and 36g of fat per serving. This recipe serves 6 and costs 83 cents per serving. 37 people were impressed by this recipe. This recipe is typical of Mediterranean cuisine. This recipe from Chatelaine requires egg whites, egg yolks, lemon juice, and salt. With a spoonacular score of 20%, this dish is not so tremendous. Try Easy Gluten Free Cheese Souffle, Gluten Free Carrot Souffle, and Broccoli “Cheese” Dairy-Free Souffle for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Ingredients:
3 egg whites
3 large egg yolks
2 tbsp fresh lemon juice, about 1/2 large lemon
3/4 cup grated parmesan
1/2 tsp salt
1 cup unsalted butter, at room temperature
1 tbsp hot water
Equipment:
ramekin
blender
oven
frying pan
hand mixer
Cooking instruction summary:
Preheat oven to 375F and lightly grease 6 small ramekins. Melt butter in a small pan over high. While waiting for butter to melt, place yolks, lemon juice, hot water and salt in a blender. Whirl for 1 min.Skim off and discard foam from melted butter. Add 3/4 cup grated parmesan to melted butter after skimming off the foam. While blender is whirling, slowly pour butter through hole in lid . Whirl until thickened, about 3 min. While whirling hollandaise, beat 3 egg whites with an electric mixer on high until stiff peaks form, about 2 to 3 min. Stir 1/4 of egg whites into hollandaise to lighten mixture. Fold in remaining egg whites carefully. Do not overmix. Spoon 2/3 cup of mixture into each ramekin. Bake in oven until golden and puffed up, 10 min. Serve immediately.
Step by step:
1. Preheat oven to 375F and lightly grease 6 small ramekins. Melt butter in a small pan over high. While waiting for butter to melt, place yolks, lemon juice, hot water and salt in a blender. Whirl for 1 min.Skim off and discard foam from melted butter.
2. Add 3/4 cup grated parmesan to melted butter after skimming off the foam. While blender is whirling, slowly pour butter through hole in lid . Whirl until thickened, about 3 min. While whirling hollandaise, beat 3 egg whites with an electric mixer on high until stiff peaks form, about 2 to 3 min. Stir 1/4 of egg whites into hollandaise to lighten mixture. Fold in remaining egg whites carefully. Do not overmix. Spoon 2/3 cup of mixture into each ramekin.
3. Bake in oven until golden and puffed up, 10 min.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
