Peruvian-inspired Soufflé

Ingredients

While the original French soufflé is traditionally made with ingredients like Gruyère cheese and nutmeg, this Peruvian adaptation incorporates local flavors such as aji amarillo (Peruvian yellow chili) and queso fresco (fresh cheese). These additions infuse the soufflé with a subtle heat and a creamy, tangy note, giving it a unique Peruvian twist. We alse have the original recipe for Soufflé, so you can check it out.

• 4 tablespoons (60g) unsalted butter, plus extra for greasing 4 tablespoons (60g) unsalted butter, plus extra for greasing
• 4 tablespoons (50g) all-purpose flour 4 tablespoons (50g) all-purpose flour
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 large eggs, separated 4 large eggs, separated
• 1/2 cup (120g) queso fresco, crumbled 1/2 cup (120g) queso fresco, crumbled
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 19g, 11g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 12g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a soufflé dish with butter and sprinkle it with a little flour, tapping out any excess.
2. 2.
   In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes to make a roux.
3. 3.
   Gradually whisk in the milk, ensuring there are no lumps. Cook for 5 minutes, stirring continuously, until the mixture thickens.
4. 4.
   Remove the saucepan from the heat and let it cool slightly. Then, whisk in the egg yolks, queso fresco, aji amarillo paste, salt, and black pepper until well combined.
5. 5.
   In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the yolk mixture, being careful not to deflate the mixture.
6. 6.
   Pour the mixture into the prepared soufflé dish and smooth the top with a spatula. Bake for 25-30 minutes, or until the soufflé is puffed and golden brown.
7. 7.
   Serve immediately to enjoy the soufflé at its best.

Treat your ingredients with care...

• Queso fresco — Make sure to crumble the queso fresco into small pieces to ensure even distribution throughout the soufflé.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the yolk mixture to maintain the soufflé's airy texture.
• Serve the soufflé immediately after baking, as it will start to deflate as it cools.
• For added flavor, garnish the soufflé with chopped fresh herbs like cilantro or parsley before serving.
• Experiment with different Peruvian cheeses, such as queso blanco or queso de bola, for variations in flavor and texture.
• Serve the soufflé with a side of salsa criolla, a traditional Peruvian onion and tomato salad, for a refreshing contrast.

Serving advice

Serve the Peruvian-inspired soufflé as a main course accompanied by a fresh green salad dressed with a zesty lime vinaigrette. The soufflé's creamy texture and subtle heat from the aji amarillo will be beautifully complemented by the crispness and acidity of the salad.

Presentation advice

Present the soufflé straight from the oven, allowing guests to admire its golden-brown, puffed-up appearance. Dust the top lightly with a sprinkle of aji amarillo powder or paprika for an extra pop of color. Serve it in individual ramekins or directly from the soufflé dish for an elegant and inviting presentation.