Latin American Soufflé

Ingredients

While the French soufflé is typically made with cheese or sweet ingredients, this Latin American adaptation incorporates ripe plantains and Latin spices to create a savory and slightly sweet flavor profile. The use of Latin American spices adds a unique twist to the traditional dish, making it a perfect representation of the vibrant Latin American cuisine. We alse have the original recipe for Soufflé, so you can check it out.

• 2 ripe plantains, peeled and mashed 2 ripe plantains, peeled and mashed
• 4 tablespoons butter, divided 4 tablespoons butter, divided
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 1 cup milk 1 cup milk
• 4 eggs, separated 4 eggs, separated
• 1 cup shredded queso fresco (or any other Latin American cheese) 1 cup shredded queso fresco (or any other Latin American cheese)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 32g (12g sugars)
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a soufflé dish with butter and set aside.
2. 2.
   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mashed plantains and cook until they are soft and slightly caramelized, about 5 minutes. Remove from heat and set aside.
3. 3.
   In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute, until it forms a paste.
4. 4.
   Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture, stirring constantly, until it thickens and comes to a simmer.
5. 5.
   Remove the saucepan from heat and let it cool slightly. Stir in the egg yolks, shredded queso fresco, cumin, paprika, salt, and pepper. Mix well.
6. 6.
   In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the plantain mixture until well combined.
7. 7.
   Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed and golden brown.
9. 9.
   Serve immediately while the soufflé is still hot and fluffy.

Treat your ingredients with care...

• Ripe Plantains — Make sure the plantains are fully ripe, with blackened skins. This will ensure they are sweet and easy to mash.
• Queso Fresco — If you can't find queso fresco, you can substitute it with any other Latin American cheese such as queso blanco or queso de bola.

Tips & Tricks

• Be careful not to overmix the egg whites when folding them into the plantain mixture. This will help maintain the soufflé's light and airy texture.
• Serve the soufflé immediately after baking, as it will start to deflate as it cools.
• For added flavor, you can sprinkle some grated queso fresco on top of the soufflé before baking.

Serving advice

Serve the Latin American Soufflé as a main dish accompanied by a fresh salad or roasted vegetables. It can also be served as a side dish alongside grilled meats or fish.

Presentation advice

To make the soufflé visually appealing, dust the top with a pinch of paprika or cumin before serving. This will add a pop of color and enhance the overall presentation.