Alexandra grew up in France with near-daily dinner parties, she has since travelled the world, and lived in China and America. Alexandra has developed a palate for a wide range of ethnic foods, as well as an affinity for the culinary arts that she enjoys sharing at every opportunity with family and friends. 

Main France Signature dish

Alexandra's Flourless Cheese Soufflé


Butter for greasing 

¼ cup (60g) heavy cream 

1 cup (120g) grated blend of Gruyère, Parmesan and Cheddar cheese 

large eggs 

Nutmeg to taste 

White pepper to taste 

Step 1

Preheat oven to 400°F (204°C). Generously grease ramekins with butter then put them in the fridge to chill.

Step 2

Bring the heavy cream to boil in panadd  the cheese; and mix well . Remove from the heat to cool.

Step 3

Separate the eggsWhisk the egg whites in a bowl to form soft peaks, set aside.

Step 4

Add the egg yolksnutmeg and white pepper to the cheese mixture and gently fold in the egg whites. Pour into ramekins and bake in a water bath for 20 minutes until risen. Remove from the oven and serve.