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.
Alexandra's Flourless Cheese Soufflé
Butter for greasing
¼ cup (60g) heavy cream
1 cup (120g) grated blend of Gruyère, Parmesan and Cheddar cheese
4 large eggs
Nutmeg to taste
White pepper to taste
Preheat oven to 400°F (204°C). Generously grease ramekins with butter then put them in the fridge to chill.
Bring the heavy cream to boil in pan, add the cheese; and mix well . Remove from the heat to cool.
Separate the eggs. Whisk the egg whites in a bowl to form soft peaks, set aside.
Add the egg yolks, nutmeg 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.