Souffle: The souffle comes out of the kitchen stove as an airy, delicate structure ~ when it has been expertly prepared. It is supported by a starchy base, which is usually a béchamel (white sauce). This sauce is mixed with egg yolks and ingredients cooked or raw, chopped or pureed according to the recipe. Stiffly beaten snow helps the souffle to rise. Opening the oven door during baking does not help it, nor does a draft, and after baking it must be served on the spot: The moister a souffle is inside, the faster it falls together.
This is how it’s done: the right give is important. It is round, has a straight wall and consists of thin-walled, oven-proof ceramic or glass. When preparing the mold, you should grease only the bottom so that the baked, nicely risen souffle can ‘cling’ to the grease-free wall a few seconds longer. After greasing, sprinkle the bottom with breadcrumbs, ground Guetzlibroeseln or nuts, respectively.
Now make a thick béchamel sauce. Cool the sauce so that the egg yolks do not set. Stir the egg yolks into the cold sauce and add other ingredients according to the type of souffle: for a sweet souffle, chopped or pureed fruits, berries and sugar, for a savory souffle, e.g. vegetable puree, chopped steamed mushrooms, finely chopped breadcrumbs or nuts.
Related Recipes:
Cheese Souffle with SpinachRinse the spinach, select and remove the coarse stems. Cut the leaves into wide strips. Chop the onion into...
Spring SouffléSpinach, dandelion and nettle rinse, blanch briefly, pour into a colander, rinse cooled and squeeze well...
Apple SoufflePreheat the oven to 160°C.Grease the souffle dish thinly with butter.For the apple souffle, beat the egg...
Salmon and Spinach LasagnaFor the Salmon Spinach Lasagna, thaw the spinach and salmon pieces. In a box-shaped baking dish, lay out...
Sweet Carrot Dream(*) Makes 5-6 souffle dishes Prepare carrots (ready to cook, e.g. peel, remove woody parts and dirt), cut into...
Walnut Egg Liqueur Soufflegrind the walnuts and add to the egg yolk form. Add flour, yogurt, sugar and a little cornstarch and fold in...
Asparagus SouffléA recipe of asparagus for gourmets: Peel the asparagus spears, make 8-10 min and cut the tips into small...
Semolina Souffle* In a saucepan, bring the milk, butter and semolina to the boil with the vanilla bean split lengthwise...
Curd CasseroleFor the curd cheese soufflé, separate the eggs and beat the egg whites until stiff. Beat yolks, soft butter...
Southern Corn Souffle – Southern Corn CasserolePreheat the oven to 200 °C. Drain the corn kernels. Fry the bacon and put it in an ovenproof dish with the...