Cuban-inspired Soufflé

Ingredients

While the French soufflé traditionally uses ingredients like Gruyère cheese and herbs, our Cuban adaptation incorporates flavors commonly found in Cuban cuisine. We have replaced the cheese with queso fresco, and added a touch of smokiness with paprika and cumin. The result is a unique fusion of French technique and Cuban flavors. We alse have the original recipe for Soufflé, so you can check it out.

• 4 eggs, separated 4 eggs, separated
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60g) queso fresco, crumbled 1/4 cup (60g) queso fresco, crumbled
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 2 tablespoons (16g) all-purpose flour 2 tablespoons (16g) all-purpose flour
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar
• 1 tablespoon (15g) sugar 1 tablespoon (15g) sugar

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 14g (7g saturated)
• Carbohydrates: 12g (2g sugars)
• Protein: 12g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a soufflé dish with butter and sprinkle it with sugar, tapping out any excess.
2. 2.
   In a small saucepan, melt the butter over medium heat. Stir in the flour, paprika, cumin, salt, and black pepper. Cook for 1-2 minutes until the mixture is smooth and fragrant.
3. 3.
   Gradually whisk in the milk, ensuring there are no lumps. Cook for another 2-3 minutes until the mixture thickens.
4. 4.
   Remove the saucepan from heat and stir in the queso fresco until it melts and incorporates into the mixture.
5. 5.
   In a separate bowl, beat the egg yolks until pale and creamy. Slowly pour the yolk mixture into the saucepan, whisking constantly.
6. 6.
   In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
7. 7.
   Gently fold one-third of the egg white mixture into the saucepan to lighten the mixture. Then, carefully fold in the remaining egg whites until fully incorporated.
8. 8.
   Pour the mixture into the prepared soufflé dish and smooth the top with a spatula. Bake for 25-30 minutes until the soufflé is puffed and golden.
9. 9.
   Serve immediately to enjoy the light and fluffy texture of the soufflé.

Treat your ingredients with care...

• Queso fresco — Make sure to crumble the queso fresco finely to ensure it melts smoothly into the saucepan mixture.

Tips & Tricks

• Be gentle when folding in the egg whites to maintain the soufflé's airy texture.
• Serve the soufflé immediately after baking, as it will deflate quickly.
• Experiment with adding diced ham or roasted bell peppers for a variation in flavors.
• Ensure the oven is preheated and at the correct temperature before baking the soufflé.
• Use a spatula to smooth the top of the soufflé before baking for an even rise.

Serving advice

Serve the Cuban-inspired soufflé as a main course accompanied by a fresh green salad dressed with a citrus vinaigrette. The soufflé pairs well with a side of black beans and rice, adding a traditional Cuban touch to the meal.

Presentation advice

Present the soufflé straight from the oven, allowing guests to admire its golden, puffed appearance. Dust the top with a sprinkle of paprika and garnish with fresh cilantro leaves for a vibrant and appetizing presentation.