Cheese Soufflé with Real Pickles (Gluten-Free)

I'm always dreaming up ways to enjoy my Real Pickles. And I love making and eating souffles. Eureka! Combine the two and it's the prefect match of rich unctuous cheesy goodness with the perkiness of fermented pickles (endowed with good bacteria for our gut, too!) Souffles are fun to make and not as difficult as you think. Plus watching them rise out of the ramekin will make you feel like a genuine foodie master! The picture above shows the souffle turned upside down, but you can also serve it right-side-up in the ramekin. (See images below). Come on, give it a try!

Ingredients:

3 Tbs (45 ml) butter, plus more for coating ramekin
3 Tbs (45 ml) sorghum or rice flour, plus more for coating ramekin
3/4 cup (180 ml) full-fat milk, room temperature
1/4 tsp (0.75 ml) freshly grated nutmeg
1/2 tsp (1.5 ml) paprika, optional
1/8 tsp (0.375 ml) sea salt
4 eggs, separated
1 cup (4 oz.) grated parmesan, gruyere, or manchego cheese (or a mix)
1/3 cup (80 ml) chopped fresh dill
3 whole Real Pickles, cut into small cubes

Serves 6

Directions:

1. In a medium sauce pan over medium heat, melt the butter, and whisk in the flour. Stir to cook for 2 - 3 minutes.
2. Add in milk and stir over medium-low heat until mixture is thick. Stir in the nutmeg, paprika (if using), and salt.
3. Turn off the heat and add in egg yolks, one at a time, and mix well with each addition.

4. Turn heat back on to medium-low and and stir while heating until egg mixture is thick, 2 - 3 minutes. (Be sure to constantly stir to prevent the eggs from over cooking.)
5. Turn off heat and stir in the cheese. Transfer mixture to a large mixing bowl. Allow to cool for 15 minutes.
6. Pre-heat oven to 350° F.
7. While mixture is cooling, prepare 6 ramekins by coating each with a little melted butter and dusting of sorghum or rice flour.
8. Whisk egg whites to stiff peaks by hand or a hand mixer. Add in the dill, and gently fold in the egg whites into the cooled egg yolks base.

Eggs white at stiff peaks
9. Fill the ramekins with the mixture, leaving about 1/4 in. space from the top. Gently tap each ramekin a few times on the kitchen counter, and place them on a baking sheet.

Fold Fill Bake

10. Bake in the oven for 20 - 25 minutes, or until souffles have puffed up and are slightly springy when tapping the top.
11. Mix the chopped pickles into the souffle. Serve immediately.