Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons salted butter
  • 2 tablespoons blanched almond flour, extra for ramekins (I use this brand)
  • pinch of sea salt
  • 2/3 cup heavy cream
  • 1 cup shredded Gruyere cheese
  • 1 tablespoon finely chopped chives
  • 4 large eggs, separated

Instruction

  • Preheat the oven to 380°F.. Lightly grease four 8-ounce ramekins and sprinkle the insides with almond flour.
  • Melt the butter in a small saucepan over medium heat. Add the almond flour and sea salt and cook for 2 minutes, whisking as you cook.
  • Add the heavy cream and whisk while heating, until barely simmering, but not boiling. Cook for 5 minutes until the mixture thickens.
  • Mix in the cheese and chives and then remove from the heat.
  • Beat in the egg yolks.
  • Using a stand mixer or electric hand mixer, beat the egg whites on high until they are light and airy and soft peaks have formed.
  • Slowly fold the cheese mixture into the egg whites, being very careful not to deflate the egg whites.
  • Divide the mixture evenly between the 4 ramekins and bake for 20 minutes.
  • Serve immediately as the soufflés with deflate within minutes.