What is the secret to making a good souffle?
Posted 08 May 2002 - 08:50 AM
Posted 08 May 2002 - 10:02 AM
Even with moderate amounts of egg white, you need to flavour the souffle with something strong enough to cope with all this dilution. That's why cheese and chocolate - not necessarily at the same time - work so well.
If your souffles look untidy but taste okay then you only have a presentation problem. Try lifting them from the souffle dish and serving them on a plate, perhaps with a puddle of some well flavoured sauce or fruit puree