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A soufflÃ© sums up French cuisine, a bravura display of timing and skill. When you follow the rules, with just a few minutes' work the soufflÃ© puffs in the oven to impressive heights, perhaps doubling its original volume. It's all a matter of folding whisked egg whites into a basic flavoring mixture: Cheese is a favorite flavoring for savory soufflÃ©s but fish and shellfish, especially chopped cooked shrimp or lobster (a treat!) are delicious too. Poultry possibilities include chicken, turkey, and best of all, game such as pheasant. Note that all these basic ingredients must be already cookedâa favorite way in France to use up leftovers.

Sweet soufflÃ©s are more limited but make a spectacular finale to a grand dinner, with chocolate, Grand Marnier, raspberry, and banana the hot favorites. For all soufflÃ©s, vivid seasoning is important so that the basic mixture balances the blandness of egg whitesâthink herbs, garlic, anchovy, mustard, Tabasco, Worcestershire and soy sauce, with lemon juice, rum, kirsch and liqueurs for a sweet soufflÃ©. How to Make Chocolate SoufflÃ© + 3 Tips for SoufflÃ© Success byÂ Yossy Arefi

â¥ + Mango SoufflÃ©s with Coconut-Lime CrÃ¨me Anglaise byÂ Oui, Chef


There's only one serious secret to the perfect soufflÃ© and that is careful whisking of the egg whites so they keep their volume and puff to a maximum in the oven. The whites should be at room temperature and you can reckon at least one and a half per person. When whisked and folded into the flavoring mixture, this will fill a one-cup ramekin. For a one-quart soufflÃ© dish you will need six egg whites.

Whether you are whisking by hand or with the whisk attachment on the electric mixer, start whisking slowly to a generous froth, adding a small pinch of salt to the whites to break them up. Gradually increase speed as the volume of whites grows, until at full speed they tighten to a dense foam that forms a short peak when the whisk is lifted. (Do not over-whisk as the foam will separate and curdle.)

When folding the whisked egg whites into the basic mixture, first stir a generous spoonful of whites into the mixture. Return this into the remaining whites and fold, cutting across the center and under the mixture with a rubber spatula, revolving the bowl with your other hand in the opposite direction. Continue just until the soufflÃ© mixture is smooth.


That's it. A perfectly mixed soufflÃ© will rise in any oven, hot or medium, it can even wait around for 15 minutes before baking. Call the guests and get them seatedâFrench guests will understand the urgency at once. Once risen, you must rush a soufflÃ© to the table; it will not wait. Cheese SoufflÃ© With Cream Anne Willan
â¦ 7 ï Save â´
ServesÂ 6
Go to Recipe ï

Tags: france week, La Baleine


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