pastrynovice

Thanks for the reply, Jim. I have Mastering the Art of French cooking on hand. Didn't see the heavy mayo part. I already made the creme anglaise (didn't add it). I'll see what its like when its at room temperature and compare to the mayo I made (JC recipe LOL!) yesterday. Worse comes to worse, we have extra creme anglaise for berries and/or angel food cake.

Aloha from Oahu! I have just started practicing making souffles. Last night I prepared my base for tonight. I'm making Raspberry souffle with lemon creme anglaise. My base consists of creme patissiere base with a raspberry jam/coulis mixed in. I made the fruit jam/coulis too thin and the pastry cream/fruit mixture was too thin, so I reduced it (ever so gently). Unfortunately it went too far in the other direction and became too thick. After refrigeration it now holds firmly in the whisk. As a thick base will hinder souffle rising action, would it be prudent to thin it to the right consistency (at room temperature) with an equally raspberry flavored creme anglaise? I think I should shoot for a cold prepared mustard like consistency? Any help would be greatly appreciated. I really want this to work out! The souffle is a surprise dessert for my wife. This is a link to a picture showing my base as just taken out of the refrigerator chilling overnight. http://postimg.org/image/l1zwl8yrh/