© 2014 Modet IMD SL

Butter-free Olive Oil Cheese Soufflé

November 13, 2014

This is surprisingly easy to make and very rewarding. Just be sure to plan ahead so that it can be taken out of the oven and eaten right away.

 

Ingredients:

 

250ml milk

5 eggs (4 yolks, 5 whites)

100g gruyere cheese

50g of Marqués de Guadalmina EVO Arbequina

40g fine flour

Handful of finely ground parmesan

Teaspoon of paprika

Sprinkle of salt

Sprinkle of ground nutmeg

 

Preparation:

 

Preheat your oven to 200C

Get a medium sized soufflé dish (or similar oven proof dish) coat the sides and bottom with a bit of the olive oil,  and then cover these with the parmesan.

 

Warm the milk but don't let it get to boiling. In another pan, heat the rest of the oil and then add the flour. Whisk this mixture over heat so that it bubbles bust doesn't burn for 2 or 3 minutes. Then allow to cool for a minute or so. You now add the warm milk, whisking all the time and put it back on the heat. This should steadily thicken until it's really quite thick. Take it off the heat and add the salt, paprika and nutmeg. 

 

Separate the yolks form the whites, one at a time. Wisk each yolk into the mixture one by one. Only put in 4 yolks. Once these are all mixed in you can put this aside to cool if you want to pre-prepare it, or if you are going to cook it directly, transfer it to a large glass mixing bowl and let cool a bit for a few minutes.

 

(This part comes 30min before you want to eat) Put all the whites into another mixing bowl, and whisk untill the whites are stiff. 

 

Slowly transfer the stiff egg whites to your other mixing bowl, folding it in and adding the ground gruyere. It's best if you do this bit by bit. when all this is folded it, transfer it to the oiled and parmesanned souffle dish and put it straight into the oven. Turn the oven down to 190C

 

From this point on there is nothing else you can do. Just don't open the oven door or the souffle will collapse.

 

After 25-30min the soufflé should have risen and be puffed up and brown but not burnt on top (if it is, it's too late) take it straight from the oven to the table and serve. The inside shoudl be nice and gooey. 

 

It's wonderful accompanied by a green salad.

 

 

 

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