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Vanessa’s CLOUD SOUFFLE

Whilst Ingrid is in paradise, I am battling grissly and demanding kids and kitchen disasters! Rushed for time and one sleeping kid whilst coming back from swimming, I dropped into the local dairy to get supplies for my dish – eggs and cream. When I got home, I discovered one egg was already cracked, one I didn’t separate properly and the third one was ROTTEN! The rotten egg tainted the other eggs so chucked the whole lot out! (If you have never smelt rotten eggs you are blessed – it was un-describable) I had one lonely egg in the fridge so had to make do.

I found this recipe on a website that claims its from the book “winter in the Alps” by Manuella Darling-Gansse. The souffle has even made the front cover of the book!

I am planning on making it on Easter Sunday for my family – even Leo my 11 month old. Hopefully Jake, my big school boy (5 years) will enjoy it as he is a bit fickle when it comes to eatting eggs.

Watch this space, I will keep you posted.

PS – with 2 eggs per person you will end up with a big fluffy  souffle – mine looks a little flat but tasted good.

What you need

Butter for lining the ramekin.
2 eggs, room temperature and separated
Sea salt or coarse salt
2 tablespoons cream
3 tablespoons (1-1/2 ounces) grated Gruyere* (I actually used regular tasty cheese and also added sliced ham)
Freshly-ground black pepper

* You could also substitute with parmesan cheese.

How to make

1. Preheat oven to 200 C/ 400 F. Lightly butter a 6-inch oven-proof ramekin or bowl.

2. Beat the egg whites until they just start to become stiff. Add salt and continue beating the egg whites until they form stiff peaks (like a meringue).

3. Spoon the egg whites into the ramekin (reserving some for the tops). With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin. Carefully drop the two egg yolks into the hole.

4. Carefully pour the cream on top of the egg yolks. Sprinkle the grated Gruyere cheese over the top and then some black pepper. Smooth the egg whites back over the hole, adding some of the reserved egg whites.

5. Bake approximately 5 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot.

6. Serve with some crusty bread to dip into the yolks and cream.

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  1. […] or salmon, added to a fish pie or a carbonara sauce. Check out these egg recipes from FoodOpera. Vanessa’s cloud souffle and Ingrid’s baked eggs. If you are feeling adventurous and feel like a trip away – […]

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