Points for a Successful Souffles

Most souflfles are based on a sauce made with egg yolks and whisked egg whites and are very

easy to make if the following points are heeded.

1. Use a straight-sided dish so that the mixture can climb up the sides as it cooks. If you

haven't a souffle dish a straight- sided casserole type dish can be used.

For a cold souffle, prepare the dish by securinga band of double thickness greaseproof paper

round the outside of the dish so that it extends at least 2 inches above the rim. Staned the

dish on a baking tray before arranging the collar round it to make sure the paper stands

straight as an extension of the dish sides and overlaps slightly. Secure with a sticky tape.

2. Preheat the oven and a baking sheet. A souffle needs instant bottom heat so stand it on

the baking sheet in the centre of the oven. Give it plenty of room to rise - so remember

to remove the top shelf.

3. Very carefully seperate the whites and yolks of the eggs, making sure that not a trace of the

egg yolk is left with the whites.

4. Beat the egg whites to the correct stiffness - so that they stand up in stiff but silky peaks

and are not too dry. If they are overwhisked the egg whites are difficult to incoporate

into the mixture.

5. Fold the whites into the basic mixture with a large metal spoon. This should be cut across

and down through the mixture lifting some of the mixture from the base of the bowl over

the top. Do not overmix and never beat. It is better to leave a few blobs of egg white than

lose volume. For a hot souffle a tablespoonful of egg egg white can be stirred in to

soften the sauce to make it easier to fold in the rest of the egg whites with minimum loss

of volume.

6. To remove the paper collar, dip a knife in hot water and slip it between the paper and souffle

as you peel away the paper.