Ingredients
- 4x9-ounce ramekins or small copper pots
- 1-1/2 tablespoons butter, plus extra for greasing
- 2 tablespoons ground almonds or hazelnuts
- 1/3 cup chickpea (besan or gram) flour
- 1 cup milk
- 5 ounces blue cheese (tip: You could easily substitute the blue cheese for crumbled goat cheese or gratings of a good cheddar.)
- 1/2 tablespoon fresh thyme leaves
- 4 egg whites
- sea salt and freshly ground black pepper
- radicchio leaves, to serve
Directions
1. Preheat the oven to 350 degrees F.
2. Lightly grease the ramekins or copper pots with butter. Pour the ground nuts into the base of one and shake it to coat the sides with the nuts, then pour the excess into the next ramekin or pot and repeat until they have all been dusted.
3. Place a saucepan over medium heat. Add the butter and let it melt, then add the flour and stir it to create a paste. Cook the paste for 2 minutes, or until it has turned a light brown.
4. Gradually pour in the milk, whisking it with a balloon whisk until it thickens to a gloopy white sauce like béchamel. Add the cheese and thyme and stir until the cheese has melted and the mixture is smooth. Remove the pan from the heat, season the mixture with salt and pepper, and let it cool for at least 5 minutes.
5. In a clean bowl, use an electric whisk to beat the egg whites with a pinch of salt until soft peaks form. Fold the egg whites into the cheese mixture in 3 batches, trying not to knock too much air out, until everything is just combined.
6. Portion the soufflé batter into the prepared ramekins or pots, filling them just three-quarters full, and place them on a baking sheet on the bottom shelf of the preheated oven. Bake them for 25 minutes until puffed up and golden brown.
7. Serve the soufflés immediately with radicchio leaves for dipping
More from Cut the Carbs:• Shrimp and Quinoa Grits Recipe
• Homemade Zucchini Fries Recipe
Reprinted with permission from Cut the Carbs: 100 Recipes to Help You Ditch White Carbs and Feel Great by Tori Haschka, published by The Countryman Press, an imprint of W.W. Norton & Company, Inc., 2016.
