Keto, the diet that lets you eat cheese and fat to your hearts content. I tried it once and while it worked, my key takeaway is that almond flour can be turned into anything, and there may be such a thing as too much cheese.
Cheese soufflé is essentially a baked macaroni and cheese minus the mac, at least that’s what I told my 6 year old. He ate it, so I take that as a win.
5 tbsp unsalted butter at room temperature, plus extra to brush ramekins
1/2 cup ground hazelnuts
1 cup of milk plus 2 tbs
1 bay leaf
1/2 onion studded with a few cloves
1/3 cup AP flour
6 oz hard goat cheese
5 eggs separated, plus 1 egg white
1/3 tsp salt
Grind the hazelnuts to a powder, butter your ramekins with upward strokes and dust the ramekin with the powder, then put in the fridge until ready to use.
Bring milk, bay leaf and onion to boil and then take off heat and let cool. Make a quick roux, melt the butter add flour, stir for two minutes then add the milk (discarding bay and onion). Cook for three minutes until it thickens. Take off the heat then add the cheese, yolks and salt then set aside. Whip the egg whites until it forms soft peaks, then gently fold into the cheese mixture. It should still look fluffy and airy. Stop mixing as soon as the egg whites are mixed in and don’t over mix.
In a roasting pan or high sided baking dish fill it with boiling water until it comes up 3/4 inch. Place the cheese mixture into the ramekins, then place ramekins in the water bath. Bake for 12 minutes on 375F until golden, risen, and a toothpick inserted in the center comes out clean.
This one sounds intimidating, but is actually pretty easy. I made this and had to stop midway to go to a zoom meeting and the soufflé still rose!
Tip, you can keep unbaked soufflé mix in the fridge for up to 2 days and it will still rise. You can also reheat baked soufflés in the oven, it won’t rise, but still tastes amazing.