Butter-free Olive Oil Cheese Soufflé
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.
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
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.