Recipes IBS Sano Low FODMAP Recipe Brisbane prawn soufflé


30g/1oz lactose free butter

15g/½oz gluten free flour

230ml/8fl oz lactose free  milk

3 eggs, separated, whites whipped stiffly

85g/3oz lactose free  cheese, grated

1 tbsp brandy

170g/6oz prawns (shelled weight), large shrimp, cut into 1cm/½in pieces

30g/1oz lactose free  butter

1 tbsp brandy

salt,white peppercorns, cayenne, nutmeg, to season

Preparation method

Grease a souffle dish well and preheat a baking sheet in the oven at 190C/375F/Gas 5.

Melt the lactose free butter in a pan, add the gluten free flour to make a roux, then add lactose free milk gradually.

Allow to cool. Beat in the yolks and cheese until smooth.

Chop 25g/1oz of the prawns very finely and add to the sauce, also add half the brandy. Season quite highly with salt, pepper, cayenne and nutmeg.

Fold the mixture into the stiffly-beaten whites.

Sauté the remaining prawns in clarified butter for 1 minute, add the remaining brandy and set alight.

Place half the souffle mixture in the dish, place flamed prawns on top, and cover with the remaining mixture.

Place in the preheated oven and bake 40 minutes.

Recipe adapted from: Good Food