Parmesan and truffle double-baked souffléParmesan and truffle double-baked souffléby Pascal Aussignac The benefit of the double-baked soufflé is that you don’t have to worry so much about last-minute disasters. Pascal Aussignac’s decadent recipe is a classic combination too – he makes a white sauce and mixes through Parmesan, Dijon mustard, garlic and Espelette pepper, before whisking his egg whites to stiff peaks and folding through. Whilst these have their first bake in the oven, he makes a leek fondue and divides it between individual ovenproof dishes, topping each with a soufflé and baking again to finish off.
3. Black cherry soufflé with cherry ice cream and chocolate sauce
Black cherry soufflé with sous vide cherry ice cream and chocolate sauceBlack cherry soufflé with sous vide cherry ice cre...by Steven Smith Cherry and chocolate are a match made in heaven, and if it works in a Black Forest gâteau, why shouldn’t it work in soufflé? Steven uses lots of high-end techniques and ingredients in his recipe, but you can manage without the likes of xanthan gum and a sous vide machine. His soufflé method is slightly different too, making a soufflé base with cherry purée, cornflour and caster sugar and folding through meringue, before piping into ramekins.
4. Cheese soufflés with apple, walnut and pomegranate salad
Cheese soufflés with apple, walnut and pomegranate saladCheese soufflés with apple, walnut and pomegranate...by Shaun Rankin Most cheese soufflés start with a white sauce base and Shaun Rankin’s is no different – he mixes his with cheese, chives and egg yolks, before folding through his whisked egg whites – but after that he steams his soufflés in moulds. The advantage of this is that the soufflés can be held in the fridge after steaming, so you can prepare lots of them early on before finishing them in the oven right before serving. Bake them for six to eight minutes at 200˚C, and whip up a quick salad of apple, walnut, pomegranate and rocket to sit on the side.
5. Orange soufflé with chocolate sorbet
Orange soufflé with chocolate sorbetOrange soufflé with chocolate sorbetby Luke Tipping Luke Tipping puts custard powder in his soufflé base and infuses it with the zest of two oranges. Whilst the base is cooling, he lines his ramekins with cocoa powder and puts an orange segment in the bottom, before whisking his egg whites and folding through the citrusy custard. Best of all, you can make your orange soufflé really light and zesty, or add an extra layer of decadence, as Luke does, with a silky chocolate sorbet on the side.
6. Cranachan soufflé
Cranachan souffléCranachan souffléby Adam Stokes Traditionally in Scotland, cranachan is a big mound of whipped cream with whisky, honey, oats and fresh raspberries – undeniably delicious, but not exactly refined if you’re planning a dinner party. Adam Stokes manages to bring all those delightful flavours into a soufflé, making a crème pâtissière with honey and whisky, before whisking up egg whites, folding the two together, and popping some fresh raspberries in the middle before they go into the oven.
7. Smoked haddock soufflé with tomato, pepper and olive sauce
Smoked haddock soufflé with tomato, pepper and olive sauceSmoked haddock soufflé with tomato, pepper and oli...by Marcello Tully Marcello Tully’s silky smoked haddock soufflé is much simpler than it sounds, and incredibly tasty. For the base, Marcello makes a white sauce and adds mustard, nutmeg and grated cheese, before stirring in egg yolks and flaked smoked haddock. Then just whisk your egg whites to stiff peaks, fold them into your soufflé base and bake them with a base of wilted spinach until they’re well-risen and golden on top.
8. Prune and armagnac soufflé with tutti frutti ice cream
Prune and armagnac soufflé with tutti frutti ice creamPrune and armagnac soufflé with tutti frutti ice c...by Galton Blackiston Galton Blackiston chooses a classic combination from the south of France for his soufflé recipe. The method is fairly standard for a sweet soufflé – Galton makes a vanilla crème pâtissière and mixes in prune purée, egg yolks and armagnac for his base. After that he folds in his whisked egg whites and fills his prepared ramekins ready for baking. The tutti frutti ice cream is a simple but tasty accompaniment – just marinate some chopped glacé fruits in Grand Marnier and mix through some vanilla ice cream.
FAQs
According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.
What ingredient makes a soufflé rise? ›
A soufflé is made up of a base (usually white sauce or creme patissiere enriched with egg yolks), a flavor (added to the base) and whipped egg whites gently folded in and baked in the oven. While it's cooking, the air trapped in the egg whites expands, causing it to rise.
What is the secret of the soufflé? ›
The key to making a light and airy soufflé lies in the method by which the whisked egg whites are incorporated into the base mixture. This process, called ''folding'', requires gentleness and patience, as the aim is to preserve as much of the air introduced into the whites during whisking as possible.
How to make a successful soufflé? ›
Ten tips to keep your souffle high and handsome
Use eggs at room temperature to maximise your rise. Avoid super fresh eggs. Preheat your oven to 200C. A hot oven is crucial to souffle success because it cooks the outside making it hard for the hot air to escape.
What does butter do in a soufflé? ›
The upward strokes of butter actually help guide the soufflé batter, and the thin coating of sugar (or cheese) helps give the batter something to adhere to as it rises in the pan. It's pure soufflé-baking magic.
Why is soufflé so hard to make? ›
The Washington Post explains that the protein in egg whites can only expand so much; if you over-whip them, they won't have the elasticity needed to continue to expand in the oven heat, which causes the soufflé to collapse.
Is cream of tartar needed for soufflé? ›
Mustard and cayenne pepper or hot sauce add subtle flavor to the soufflé but are not absolutely necessary. Cream of tartar is not required, but it can help prevent accidentally overbeating the egg whites; if you have it, you might as well add it.
Why did my soufflé fall apart? ›
Don't overbeat the egg whites or the mixture could fall apart and become grainy. Beat egg whites until stiff peaks form, which means air bubbles have formed.
How to make sweet udon ddv? ›
To make Sweet Udon, gathering four ingredients is vital in Disney Dreamlight Valley. The required materials are; Dreamlight Fruit, Rice, Any Seafood, and Any Sweet. The first two are obvious while the last two ingredients are a bit vague, which is why players need to pick a specific one.
How to make tomato soup in DDV? ›
Unsurprisingly, a single Tomato is all that's needed for a player to cook up a bowl of Tomato Soup—just head to any cooking station and toss the tomato in the pot. Tomato Soup is a one-star appetizer that replenishes 83 energy. When sold at Goofy's Stall, a single bowl sells for 26 Star Coins.
To make a Soufflé, players must spend one Coal to combine Cheese, Milk, Eggs, and Butter at a stove. This recipe costs 820 Star Coins, but one Soufflé sells for 1,230 Star Coins, resulting in an easy profit.
What are the characteristics of a good soufflé? ›
To our taste, it has a crusty exterior packed with flavor, a dramatic rise above the rim, an airy but substantial outer layer, and a rich, loose center that is not completely set. A great souffle must also convey a true mouth feel of flavor, bursting with the bright, clear taste of the main ingredient.
What are the principles of making a soufflé? ›
Its all in the eggs
A souffle is essentially made of two parts: a base and whipped egg whites. The base can be anything, from just egg yolk to a sweet chocolate sauce. Sweet or savory, the base is what gives the majority of the flavor to your souffle, while the egg whites provide structure.
How to make soufflé rise higher? ›
Coating the dish with butter and a dusting of sugar or breadcrumbs provides a rough surface for the souffle to cling to as it rises, helping it reach greater heights.
