Cloud Souffle (Nuvolone)
Do you really need a reason to make this? Look at it, it’s gorgeous. Inspired by the wonderful Almost Bourdain I’d been dreaming of this souffle for weeks now and hadn’t come around to trying the recipe. This morning I was late for breakkie so ended up cooking this for myself, which really, really didn’t bother me. It was a surprisingly easy to cook and yes, tasted just as good as it looks.
Ingredients:
serves 1
2 eggs, separated
Sea salt
50 ml (2 fl oz) cream
40 g (1 1 /2 oz) grated Gruyere cheese
Freshly ground black pepper
unsalted butter for lining the ramekin
How to:
Preheat the oven to 200C (400F). Butter a ramekin dish and set aside. Whisk the egg whites until they start to stiffen. Add salt to taste, then continue whisking until they form peaks. Spoon the egg whites into the ramekins. Then, with the back of a soup spoon, make a well in the middle by pushing the egg whites to the sides. Carefully drop the egg yolks into the well.
Add the cream and cheese on top of the egg. Sprinkle fresh pepper to taste. I omitted the butter that was called for in the original recipe, the cream was enough richness for me.
Smooth the egg whites over the hole. Pop into the oven for 5 to 10 minutes. The tops should be golden and when you break into the crust you should get a delicious warm creamy yolk mix.
Serve with some crusty bread so you can dip into the souffle and get into its soft gooey centre.
I actually ended up with too much egg white with this recipe, so the next time I might try this with 1 large egg per serve.
