Recipe Feature - Cloud Soufflé

Our guests always "ooh" and "ahh" when we bring out this light and fluffy soufflé, so today we are sharing the recipe with you in our first recipe feature! Keep checking back, there will be more!




Butter or Pam for lining the ramekin


4 eggs, room temperature and separated


Sea salt or coarse salt


2 Tablespoon cream


1 Tablespoon butter, melted


6 Tablespoons grated cheddar cheese


4 - 5 cherry tomatoes, chopped


1/4 shallot, chopped


Fresh ground black pepper




Preheat your oven to 400-degrees Fahrenheit. Lightly butter two 6-inch ramekin.


Using your electric mixer, beat the egg whites until they just start to become stiff. Add salt and continue beating the egg whites until they form stiff peaks.



Sauté the shallot and tomato until the shallot is translucent, about 3 minutes.


Spoon 3/4 of the egg whites into the ramekin reserving some for the top. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin.  Add the shallot/tomato mixture then carefully slide the two egg yolks into the hole. Add a crush of freshly ground pepper then top with the cheddar cheese. Pour in the butter and cream. Smooth the remaining egg whites back over the top to form a dome. 



Bake approximately 12 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot.


Serve with some crusty bread to dip into the yolks and cream.


Feeds 2


For this recipe (and many more), you can purchase The Gables Wine Country Inn Cookbook here!