Recipe by gluten-free chef Tibor Átol
10 servings
INGREDIENTS
- Magic Mills Sorghum Grist – 100 g
- Sugar or equivalent sweetener – 100 g
- Milk or vegetable milk – 500 g
- Egg size L – 3 pcs separated
- Vanilla flavouring – 5 g
- Grated orange and lemon zest – 1 g
- Butter or vegetable oil – 10 g to grease the pan
- Jam – 300 g
PREPARATION
- Separate the eggs.
- Cook the sorghum grist with all the other ingredients, except the eggs, on low heat until thick, stirring continuously.
- Stir the egg yolks into the hot grist. Whip the egg whites into a foam and gently fold them into the hot mixture.
- Spread the mixture into a buttered dish and bake at 120°C with the lower-upper heat setting for 50 minutes.
- Allow it to cool to room temperature before slicing. Serve with jam or fruit sauce.
Chef’s tip: The low baking temperature is important to prevent the soufflé from rising too much and collapsing upon removal from the oven.
