Gluten-free cheese soufflé
236
- Prep Time10 mins
- Total Time10 mins
- Makes6 Servings
John Cullen
Ingredients
1 cup unsalted butter, at room temperature
3 large egg yolks
2 tbsp fresh lemon juice, about 1/2 large lemon
1 tbsp hot water
1/2 tsp salt
3/4 cup grated parmesan
3 egg whites
Instructions
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.