So for awhile, I’ve been thinking about making dessert souffles. I’ve made cheese souffles in the past, and I’ve had a few hiccups, but I managed to save them and they were very decadent and tasty. In my head, I’ve always imagined souffles to be this way, but these ones were light, tasty, and didn’t make me feel heavy afterwards. I used the souffle recipe from the Eiffel Tower Restaurant in Las Vegas. Tom and I had an amazing meal there once, which you can read about on yelp if you so choose. I bought the cookbook, and this was my third recipe attempt out of it, after the cheese souffles and the salmon with braised leeks. (Both of which were amazing.)
First off, I halved the recipe. It’s a bit of a strange recipe, as you make the base, and then each time you use some of the base to make six souffles. The amount of base you use in each batch of six is about 1/4 to 1/3 of the base mix, so all in all you could end up with 18-24 souffles from one batch! That’s way too much, so I halved the base mix, kept the egg whites and planned on making two souffle batches out of the mix, one chocolate and one raspberry.
I made the chocolate souffles on Saturday night. I made the base earlier in the day. Surprisingly, souffles are quite easy to make, if you make the base right, but I think mine might have been a bit too runny. The actual whisking of the egg whites and folding into the base is quite easy. For the first night, I prepared three ramekins. I actually had way more batter than I needed for three, but I just filled them quite full and popped them in the oven. Twenty minutes later: Souffles!
I forgot to take a picture of the first two we had, but we remembered for the third one (which we split). This one we put the rest of the shaved chocolate on top. The chocolate in the souffles wasn’t overpowering, just enough. They were surprisingly light, and the vanilla sauce was the perfect accompaniment.
So Sunday night, since I still had a lot of base and four more saved egg whites, I planned on doing raspberry souffles. Unfortunately when we went fruit picking that day, the farm was out of raspberries, so I had to do a strawberry souffle instead. This time I buttered four ramekins, as I knew I had a lot of leftover batter. I was slightly concerned I over-baked the chocolate ones so I took these out a few minutes earlier. (Which was probably a mistake, as they were a bit underdone, but still amazingly tasty!)
So all in all I’d have to say that souffle baking was a success! They were light, fluffy, and tasty, and Tom said I should make them for company, so that’s always a good thing. I’ll try a bit harder on the base to make sure it’s a bit better consistency, but for a first dessert souffle venture, I’d have to say that it went extremely well!