Right out of the oven
This week's airy delight was chosen by Susan, of She's Becoming DoughMesstic. It's a great recipe, easy to follow, even though I was so intimidated. Souffles come with a history of horror stories and I had it ingrained in my head that this was going to be an impossible and frustrating exercise in futility. I'm happy to say that I was very wrong!!
Everything came together perfectly and the souffles rose just like they were supposed to. I halved the recipe and got 4 ramekins and 1 small teacup worth of batter. I had never had a souffle before, so I didn't know what to expect in terms of texture or flavor. I wasn't crazy about the texture when they were just out of the oven, but I found that I liked it when they sat at room temperature for a few minutes more. However, due to the egg white volume, the longer a souffle sits, the more it will sink.
This will make a very impressive dessert for a dinner party, but the key is to time it just right so you serve as soon as it's out of the oven. I didn't have time to make a sauce, but it would taste great with a creme anglaise or a raspberry coulis (or even ice cream!).
5 minutes later, sunken souffle