Time: 50 minuti
Difficulty: Facile

The soufflè is a sweet of French origin ideal as a end meal or to be enjoyed as a snack. My proposal is a simple but super greedy version with white chocolate and pineapple cream. To lick your lips...

Ingredients for 8 people

100 g gluten-free white chocolate
100 g of butter
4 eggs
60 g of granulated sugar
50 g special leavened pastries Molino dalla Giovanna 
50 g quinoa in kernels
350 g fresh pineapple
20 g of cane sugar
100 g robiola
50 g Traditional Balsamic Vinegar of Modena
8 leaves of basil
gluten-free butter and flour for the mould
salt up

For the strawberry frosting
100 g of strawberries
40 g of granulated sugar
1 teaspoon lemon juice
2 g gluten-free fish glue

Preparation time: 50 minutes
Difficulty level: medium

Procedure:
Cook the quinoa in boiling water for about 15 minutes, then drain with a strainer and transfer into a bowl.
Melt the chocolate in a bain-marie with butter, until the temperature of 29 º C, then remove from heat and let cool.
In the meantime, separate the egg yolks and egg whites, place in two bowls, and store the whites in the refrigerator until ready to use.
Beat the egg yolks with the granulated sugar for 5 minutes in a planetarium or with an electric whisk, until the mixture is clear and well oxygenated. Add, little by little, the special leavened cakes and whip again for another 3 minutes.
Combine the mixture of chocolate, whip to mix well, then add the quinoa and finally the egg whites whipped to a firm snow with a pinch of salt, always with delicate movements from the bottom up.
Transfer the preparation into 8 single-portion moulds from soufflé, buttered and floured, and bake in the hot oven at 155 º C for about 18 minutes. At the end, remove the soufflé from the mould.
In the meantime, remove the pineapple from the ends and the skin, divide it into 4 lengths and remove the fibrous central part. Cut the pulp into pieces, mix in a bowl with brown sugar and place all in a vacuum bag; with the appropriate vacuum machine, seal the preparation, pulling all the air present, then cook in the hot oven at 90 º C for 18 minutes.
At the end, remove from the oven, open the bag and let the pineapple cool in a bowl, then add the robiola and pass all to the mixer.
To prepare the icing, remove the strawberries from the stalk, wash and cut into 4, mix in a bowl with sugar and lemon juice to flavor evenly.

Transfer them, then, in a non-stick saucepan and cook over low heat for about 10 minutes, stirring often with a spoon. Meanwhile, soak the fish glue in cold water, drain, squeeze it well and dissolve in the strawberry mixture for 2 minutes.
Remove from the heat, pass all with the blender in immersion and pass the mixture obtained with a strainer. Allow to cool for about 20 minutes, stirring occasionally with a whisk.
Nappare each individual dish with pineapple and robiola cream, filtered with a strainer, complete with a splash of vinegar. Place on a soufflé, garnish with strawberry icing and balsamic vinegar distributed in drops (with the help of a syringe for sweets) and complete with the leaves of basilico.