Nuvolone (Cloud Souffle)
(Adapted from Winter In The Alps Cookbook by Manuela Darling-Gansser)
2 eggs, separated
50 ml (2 fl oz) cream
Freshly ground black pepper
15 g (1/2 oz) unsalted butter
Preheat the oven to 200C (400F). Butter an individual ramekin per person (about 15 cm / 6" in diameter). Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well.
Spoon the egg whites into the ramekin. 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. Carefully drop the 2 egg yolks into the well.
Bake in the oven for 4 to 5 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot.
Serve with crusty bread to dip into the yolks and cream.
Thanks to Ann of Thibeault's Table for hosting our very first Saturday Blog Showcase. Please visit her site to see the wonderful dishes found on the web by the other participants!