Have you ever attempted to make a soufflé and it just didn't live up to your expectations? That's when it pays to have friends who actually know what they are doing. After trying unsuccessfully to recreate a fabulous soufflé I enjoyed at a brunch given by chef, and fellow food blogger, Brett of In Praise of Sardines I broke down and asked him for help. Thank goodness for talented friends who are generous with their advice!
Here is what Brett had to say when I asked him for some tips to making my soufflé light and fluffy:
- Butter the ramekins thoroughly, then coat with very fine breadcrumbs.
- Use cake flour instead of all purpose in the bechamel.
- Use extra egg whites. Whip them to soft peaks that are dancing on the edge of becoming stiff peaks.
- Work quickly and fold with a light touch.
Brett also shared his soufflé recipe (see his butternut squash pudding soufflé) with me which I fiddled with a bit, incorporating some ideas that seemed to work from my otherRead More »from Asparagus Soufflé