Cheesy avocado soufflé
If there’s one thing you know about me, it might be that I love cheese. People often tell me that they love my recipes because they involve so much cheese… what? Really? Apparently a normal amount of cheese to me is a lot to other people. Whoops.
Anyway, when the Gouda Cheese Shop asked if I’d like to try some of their cheeses, you can imagine how long it took me to say yes (I think I got keyboard-burn on my fingers). I loved the look of their site – it’s a cheese delivery service!! Let me reiterate: cheese, delivered straight to your door. You literally only need to walk to your front door before returning to your sofa to eat your block of cheese. Now if only someone would start a chocolate delivery service, I’d be set for life (and probably the size of a bus).
The cheese comes vacuum-packed, and then wrapped in the plastic you can see below. There’s an incredible selection – I went for a semi-matured Dutch gouda cheese (at the front) and one with Herbes de Provence (at the back). They are both absolutely awesome and I love the fact that they’ve been sliced out of a big wheel.
Since I had such lovely Dutch cheese to play with, I thought I’d try something a bit special with it, and make a soufflé! But not any old soufflé – avocado soufflé! (because the only way to make an already special recipe even better is with avocado, right?)
It started out the same as any other soufflé recipe – egg whites whisked to the point that you can sculpt them like you do with bubbles in the bath (surely it’s not just me who still thinks a bubble beard is the best part of having a bath?).
Then gently fold through a cheesy sauce and some mashed avocado, being really careful to keep as much air in the mixture as you can. I omitted the usual egg yolks, using the avocado instead.
Then just bake it!
Now I’ll admit, this soufflé wasn’t restaurant-quality. It did rise beautifully, but totally sank when I took it out of the oven. Any tips for keeping a soufflé up? I’d be keen to try it again using some tips from you clever folks.
The flavours, though, were spot on. The gouda was the perfect mild, nutty cheese to work alongside the avocado without overpowering it, and the bit on top where the cheese had crisped up was just delish.
By the way, since I know some of you are totally in love with my puppy, I thought you might find this funny – she’s figured out how to climb up on a chair to see onto the table where I take my photos. Any day now she’ll work out how to reach an arm out and it’ll be game over.
Anyway, give this cheesy avocado soufflé a go (nosy dog is optional), and remember to share any tips you have about keeping them up!
Cheesy avocado soufflé
- 15 g butter ~1 tbsp
- 1 1/2 tsp self-raising flour
- 125 ml milk ~1/2 cup
- 100 g gouda cheese ~1 cup grated, grated
- Black pepper
- 2 eggs
- 1 medium avocado
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- Melt the butter in a saucepan, and add the flour. Whisking constantly, cook for a minute or so over a fairly low heat. Add the milk gradually, whisking until smooth each time before adding more. When all of the milk has been added and the mixture is smooth, add the grated gouda cheese and plenty of black pepper, and cook for a couple more minutes over a fairly low heat, until the cheese has melted.
- Separate the eggs, and discard the yolks (or save for a different use). Whisk the eggs until they form stiff peaks.
- In a separate bowl, mash the avocado with a fork until smooth.
- Add the mashed avocado and the cheese sauce to the whisked egg whites, and very gently fold the mixture together until well combined, making sure to keep as much air in the mixture as possible.
- Thoroughly grease three large ramekins, and distribute the mixture evenly. Place in the oven for around 20 minutes, or until the soufflés have risen well, and are crispy on top. Serve immediately.