Gluten – Free Souffle

Preparation

• Put the milk on the stove and boil it. Beat the egg yolk and sugar (75 g) with a whisk. Slowly add the boiling milk to the egg mixture, continuing to whisk.
• Then I take the mixture and continue mixing until it is cooked. (When it has the consistency of pudding, it means it is cooked.)
• When our cream reaches the desired consistency, we take it from the stove and add the chocolate cut into small pieces and mix it.
• Add the butter last, mix well and leave to cool.
• Mereng: Beat the egg white with a mixer, gradually add sugar when white foam starts to form.
• Prepare the souffle; Now both our cream and meringue are ready, we will combine the two mixtures in the last step. The important point here is to add the meringue to the cream, not all at once, but in 2-3 times and mix the meringue with soft movements without diluting it too much.
• The mixture should have a “mousse” consistency.
• We put our last mixture in soufflé cups (it can be used in small casseroles if you don’t have it at home), put it in the oven pre-set at 200°C and cook for an average of 8 – 10 minutes; You can serve the soufflés with powdered sugar.
• Bon appetit✨