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Soufflet au Fromage (Gluten free and Cow's milk free)

Vegetarian Gluten free
Course: Side dish
Preparation: 0 minutes
Cooking: 25 minutes
Cost per serving: 0,78 €
Energy: 315 kcal / serving
Nutritional score:

Instructions

  • 1.   Melt 40 g of margarine mix with the 50 g of flour and wet with the milk removed from the heat at the first broth, we then obtain a thick béchamel.
  • 2.   Add a knob of butter, a hint of nutmeg, 4 egg yolks, stir vigorously.
  • 3.   Add 3 egg whites until stiff, mix gently with a spoon, only then add the cheese.
  • 4.   Butter a bellows mold, pour the preparation, sprinkle with cheese.
  • 5.   Put in the oven th 6 or from 180° average 20 to 25 min.
  • 6.   Do not open the oven in the first 10 minutes.

Notes

  • TIP The white wines are introduced at the last moment and the soufflé is cooked just before serving. So you have to spend some time in the kitchen, but you can prepare the base of the soufflé in advance, keep it in the refrigerator and take it out a few minutes before beating the egg whites. Provide individual molds if you are more than 4 people; a large soufflé will have more trouble mounting than 5 small ones. Indeed, we owe the magic of soufflés to the air bubbles enclosed in the beaten whites which during cooking will expand and make the preparation swell. The whites must be at room temperature, without any trace of yellow. The container, preferably made of stainless steel or glass, should be free from grease, as should the whips. A pinch of salt will help them to rise. With a mixer, start at low speed then gradually increase it. When they are well assembled and firm do not keep them waiting! To do this, use a rubber spatula or a metal spoon and mix gently, no rushing, carefully lifting the preparation you are going to seek at the bottom of the bowl and gradually incorporating the whites. Butter them (the fat prevents the preparation from "sticking") and flour or sweeten them and do not touch them! Butter with a brush then add the flour or sugar, tilt the mold gently and turn it to distribute the flour or sugar. Do this above the sink or a protected location. Then remove the excess. For savory soufflés you can replace the flour with breadcrumbs to have a crispy coating. The molds should not be filled to the edges, otherwise the preparation would overflow into the oven. To help the soufflés to rise well, once the mold is filled, carefully slide the tip of a knife between the preparation and the mold as if you wanted to "detach" them. Respect the time and the temperature. Do not open the oven door during cooking, otherwise your soufflé will not rise or collapse. Once cooked, quickly take out the mold (s) and consume immediately! If you want to decorate soufflés, a little icing sugar, a little cocoa or a red fruit in the center. You can put a soufflé sprinkled with icing sugar in the oven under the grill to caramelize for 3-4 minutes. Finally for the gourmets, make a hole in the individual soufflés to pour a coulis or a sauce in the middle. Caramel sauce in a pear soufflé, custard in a chocolate soufflé, red fruit coulis in a soufflé vanilla etc…. are actually more foam than soufflé with or without gelatin. They are no less greedy. To give them this aspect of soufflé, you must surround the mold with aluminum foil or parchment paper by making it protrude in height: 3-4 cm for individuals, 5-6 for large molds. To hold paper or aluminum, use kitchen string or tape. The inside of the paper should have the same "preparation" as the inside of the mold: butter, sugar or both.

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Ingredients for servings

  • 50 g of margarine
  • 50 g of cornflour
  • 200 ml of vegetal milk
  • 4 egg yolk
  • 3 eggs whites
  • 100 g of grated sheep cheese
  • 1 pinch of nutmeg
  • salt (according to taste)
  • pepper (according to taste)

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    315 kcal
    16 %
  • Matières grasses
    23,52 g
    34 %
  • dont saturés
    10,58 g
    53 %
  • Glucides
    10,65 g
    4 %
  • dont sucres
    0,65 g
    1 %
  • Protéines
    14,86 g
    30 %
  • Fibres
    0,65 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.