I still need to conquer the souffle. My first attempt was a Ramsey recipe and was a complete disaster. I think the problem was that I tried out a recipe that required previous experience in making souffles. Needless to say my next attempt will be a much simpler recipe :)
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4 whites will make a more stable souffle, a roux based pastry cream (albeit with more calories) is, from my experience, the best method for a souffle base. This is essentially a white roux, to which milk and cream are added, brought to the boil, and combined with sugared egg yolks. Combine the flavour for the souffle with the pastry cream, cool, and fold into the egg whites.
I smeared it horizontally, and the souffle didn't rise!
Seriously, put the ramekins in the fridge for 10 minutes, pull them out, brush them liberally with softened butter, brushing vertically over the lip of the ramekins, put them back in the fridge for another 10 minutes, pull them back out, add another coat of butter, as before, then dust with caster sugar or grated chocolate.
Oh, and don't forget to butter the bottom of the ramekin.
not hard, just dont open the oven while its in but i admit at first was very intimidating
PillsKillsKIlls 1 year ago
Thank you! That was very helpful!! :)
DovePint 1 year ago
I still need to conquer the souffle. My first attempt was a Ramsey recipe and was a complete disaster. I think the problem was that I tried out a recipe that required previous experience in making souffles. Needless to say my next attempt will be a much simpler recipe :)
Majortom71 2 years ago
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You have a cute little body. Are you available to date?
fletchneck 3 years ago
It's a very simple way of doing a devil recipe; how many did you have to do to get them right?
titaresende 3 years ago
great...
janjuancho125 3 years ago
what happens when u shout at a souffle? i wanna see a vid of a souffle falling
funnyasdeath 3 years ago
I truly love your perseverance. I will definitely try your recipe. Thanks.
ASCAntonio 3 years ago
why didn she just put the stencil on the souffle and pure the iceing in the stencil lol
ArisBates 3 years ago
I will use this recipy at school, were making sumthing n i have to choose sumthing 2 make. I choose souffle
googoo120 4 years ago
Good for you, Googoo120! We hope you get a great grade!
mistertut 4 years ago
p3rs0nan0ngrata - stop bragging and think ur the best at cooking
nathanyyyy 4 years ago 2
ooh its okay. p3rs0nan0ngrata just trying to help us making the chocolate souffle better.. or show off..
strawberrylovepie 4 years ago
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Also, add a few drops of fresh lemon juice to the egg whites prior to adding the sugar.
Oh, and level off the top with a palette knife (if you're filling the ramekin to the top, and there's no reason why you shouldn't, really).
Oh, and run your thumb around the inner lip of the ramekin.
p3rs0nan0ngrata 4 years ago
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4 whites will make a more stable souffle, a roux based pastry cream (albeit with more calories) is, from my experience, the best method for a souffle base. This is essentially a white roux, to which milk and cream are added, brought to the boil, and combined with sugared egg yolks. Combine the flavour for the souffle with the pastry cream, cool, and fold into the egg whites.
p3rs0nan0ngrata 4 years ago
That idea is horrible. this one is better
googoo120 4 years ago 2
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I dusted my ramekins with caster sugar, then I tipped out the excess, and all the sugar fell out.
:oB
p3rs0nan0ngrata 4 years ago
Hmm, try adding a smear of butter or margarine before dusting and that should solve the problem!
mistertut 4 years ago
OK.
I smeared it horizontally, and the souffle didn't rise!
Seriously, put the ramekins in the fridge for 10 minutes, pull them out, brush them liberally with softened butter, brushing vertically over the lip of the ramekins, put them back in the fridge for another 10 minutes, pull them back out, add another coat of butter, as before, then dust with caster sugar or grated chocolate.
Oh, and don't forget to butter the bottom of the ramekin.
p3rs0nan0ngrata 4 years ago
I would take out the chili, use fresh coffee and real sugar.
calicore 4 years ago
thanks for the recipe ...
karenicy 4 years ago
You are welcome! Thank you for checking us out!
mistertut 4 years ago