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I'm looking for a "classic" or quintessential recipe for dessert
souffles, ie, something that can be used with a myriad of combinations,
like Grand Marnier, chocolate, fruit, etc. Is there such a thing? I
guess I'm looking for a souffle base. Plus, any recipes for a good
Grand Marnier variety? I love the natural subtle flavors of souffles
and don't want to overpower with any flavoring ingredient.
Cheers
Quoted message said:I'm looking for a "classic" or quintessential recipe for dessert
souffles, ie, something that can be used with a myriad of combinations,
like Grand Marnier, chocolate, fruit, etc. Is there such a thing? I
guess I'm looking for a souffle base. Plus, any recipes for a good
Grand Marnier variety? I love the natural subtle flavors of souffles
and don't want to overpower with any flavoring ingredient.
Souffles aren't the big mystery people think they are. I make main
dish souffle, not dessert so my base is heavier. Find a couple of
dessert souffles and make them often... after a while, you'll
understand what the basics of them are and will be able to adapt it as
necessary.
Grand Marnier souffle
http://www.iment.com/maida/favs/recipes/dessert/orangesouffle.htm
http://www.foodreference.com/html/gmsouffle.html
Chocolate Souffle
http://www.thatsmyhome.com/sweetspot/chocolate-souffle.htm
http://www.razzledazzlerecipes.com/dessert-recipes/dark-chocolate-souffle.htm
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