Broccoli and Cheese Soufflé
Thermomix recipe: Broccoli and Cheese Soufflé. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 300 g broccoli florets
- 500 g water (for steaming)
- 40 g unsalted butter, plus extra for greasing
- 40 g gluten-free all-purpose flour blend
- 300 g milk
- Pinch of ground nutmeg
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 80 g Gruyère cheese, grated, plus extra for dusting
- 4 large eggs, separated
Instructions
- Preheat oven to 180°C (350°F). Grease four 200ml soufflé ramekins with butter and dust lightly with gluten-free flour, tapping out any excess. Set aside.
- Add 500 g water to the mixing bowl. Place broccoli florets in the Varoma dish. Secure Varoma in position. Steam 15 min / Varoma / Speed 2, or until tender-crisp.
- Carefully remove Varoma. Discard water from the mixing bowl. Transfer cooked broccoli to a separate bowl and set aside.
- Without cleaning the bowl, add 40 g butter. Melt 2 min / 80°C / Speed 1.
- Add 40 g gluten-free all-purpose flour blend. Cook 2 min / 90°C / Speed 1 to create a roux.
- Add 300 g milk, nutmeg, ½ tsp salt, and ¼ tsp pepper. Cook 5 min / 90°C / Speed 3, allowing the béchamel to thicken. Pause and scrape down the sides and bottom of the bowl.
- Add 80 g grated Gruyère cheese. Mix 30 sec / Speed 3. Transfer the cheese béchamel to a large mixing bowl and allow to cool slightly.
- Add the cooked broccoli to the clean mixing bowl. Chop 3 sec / Speed 5.
- Add the chopped broccoli and 4 egg yolks to the cheese béchamel in the large mixing bowl. Mix gently until well combined.
- Thoroughly clean and dry the mixing bowl and butterfly whisk. Insert the butterfly whisk. Add 4 egg whites. Whip 3-4 min / Speed 3.5, or until stiff peaks form.
- Gently fold one-third of the whipped egg whites into the broccoli-béchamel mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, taking care not to deflate the mixture.
- Divide the soufflé mixture evenly among the prepared ramekins. Optionally, sprinkle a little extra grated cheese on top.
- Bake for 20-25 minutes, or until the soufflés are well risen, golden brown, and firm to the touch. Serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.