Gluten-Free Parmesan Cheese Souffle with Roasted Tomatoes Recipe

A soufflé is a delicate preparation of obligatory light consistency (for something its name comes from the past participle of soufflé, which means puffed, blown). Parmesan cheese soufflé is a preparation that is served as a first course, and when it is sweet, as a dessert. It is prepared with béchamel sauce and the lightness is given by beaten egg whites until stiff. The bechamel sauce is enriched with the protagonists of the souffle, in this case the cheese and roasted tomatoes, and with the beaten egg yolks. Then the whites are beaten to the point of snow and mixed, and this makes the preparation inflate in the heat of the oven. The soufflé has a history that dates back to at least the 18th century, and as early as the 19th century, the dish appeared on the menus of the restaurants of large hotels in France. Ingredients: 250 ml of milk 3 eggs 80 grams of grated Parmesan cheese 50 grams of butter 30 grams of gluten-free flour 10 cherry tomatoes Basil leaves Salt and freshly ground black pepper How to prepare a parmesan cheese souffle with roasted tomatoes: Preheat the oven at 180 ° C. In a medium saucepan place the butter over medium heat. When it has melted, add the flour and stir constantly with a wooden spoon so that it does not burn. Lower the heat and add the milk very slowly, always stirring until the flour dissolves. When there are no lumps, add the Parmesan cheese, and keep stirring until the cheese melts. Remove from heat and cool for 5 minutes. Wash the tomatoes and cut them in half. Roast them on the hot plate. Wash and chop the basil leaves. Separate the yolks from the whites. Beat the whites until stiff and reserve the yolks.Return the saucepan to the heat, lightly beat the yolks and add them to the sauce, together with the tomatoes and basil, beat everything for a minute. Season with salt and pepper. Add the whipped egg whites with enveloping movements and slowly, so that they do not lose air. Grease individual molds or a large mold, pour the mixture and bake for 15 to 20 minutes at 200 ° C. You will know that the Parmesan cheese and roasted tomato souffle is ready because it swells and takes a golden color. Serve immediately and take a turn of the black pepper mill or add the spices you like. You can serve it as a delicious light dinner.