In Dawn’s Kitchen: Souffles tips and tricks
The most important rule in serving a souffle that is light and fluffy on top and rich and gooey in the centre is 'never keep it waiting'.
Once cooked, a souffle should be served immediately.
Here are some tips and tricks to help you make the perfect souffle:
Be sure to choose the right size souffle dish, and always grease the inside of the dish with butter.
If you’re making a savoury souffle, dust the inside of the dish with browned crumbs after greasing, as this will make it easier to clean.
To allow a souffle to rise between six and 10 centimetres above the dish when baked, cut a band of doubled greaseproof paper approximately 15cm to 18cm wide and long enough to overlap approximately 10cm around the side of the dish.
Make a five centimetre fold along one side, then grease the strip above this fold with butter, and wrap the paper around the outside of the dish. Make sure the fold is at the base of the dish and is turned inward, as this will keep the paper upright and firm.
The greased section of the paper should stand above the dish by approximately eight to 10 centimetres. Tie the paper securely with a piece of string, and place the dish on a baking sheet before filling.
Once baked, the string and paper may be removed just before serving.
Be sure to whip your egg whites very well, as this is what will make the souffle rise. Try use a copper or glass mixing bowl with a light wire whisk for this process.
When adding the egg whites to the mixture, stir in a small quantity with a metal spoon before adding the rest, as this will soften the mixture. When the remaining egg whites are added, the mixture should remain light and fluffy.
When baking in a pre-heated oven of 190 degrees Celsius, place the souffle in the centre of the oven with no shelf above it.
You’ll know the souffle is done when the top is browned evenly and is firm to the touch.
Always serve immediately.
Enjoy!
