I tried to make souffles in the past but I was never satisfied until this one... I decided to make this one earlier this week beacause I had a lot of leftover egg whites from the crèmes brûlées I made earlier that week and because I had a nice head of brocolli in the fridge. I unfortunatelly forgot to write down the recipe but I can tell you that parmesan cheese and cooking cream where added to the creamed brocolli mixture.
I think i have now resolved my problems with souffles... I don't overbeat the eggwhites, I do add a little cream of tartar to them and fold them VERY gently into the flavouring ingredients. I'll see if i can reproduce a similar recipe later on... if so, i think I'll do much more of those fluffly things in the future...
3 comments:
I am really happy that you finally succeeded in making soufflé. The texture was very good, soft and fluffy, but it was slightly on the salty side.
Thanks FuFu! I guess the saltyness came from the parmesan... i did add a lot of it AND I seasoned the soufflé itself. Next time, I'll only use parmesan and no salt.
menoum_menoum, yours tasted like an omelet because you got the re-heated version. It was much better the day I made them... as with any souffle!
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