1 of 14
Click ‘Next’ to View Gallery
They are amazing, beautiful but yet if you don’t make them quite right, things can go very wrong. Don’t be afraid to try a souffle, here are tips to make it great and some recipes to try.
Just What Exactly Is a Souffle?
A souffle is an egg based dish that originated in France and can be either sweet or savory.
Making a Souffle
This can be a bit tricky. Make sure you butter an oven-safe bowl or a souffle dish. After that separate your eggs, then make your sauce or whatever flavor you are having. Then beat the eggs whites until stiff and then very slowly fold the eggs into the dish and bake.
These mini souffles are a savory delight. Make sure that you use a lot of fluffy egg whites to the base that is filled with rougefort and parmiagano reggiano cheese.
Cacio E Pepe Souffle
This souffle is filled with Parmesan cheese and it’s sturdier than most souffles. This is perfect with a red Chianti.
Ham, Leek and Gouda Souffle
One of the things you can do with this souffle is you can prepare some of this ahead of time and refrigerate it and finish it up later.
Best Ever Cheese Souffle
Serve this with a salad and some gazpacho. This souffle has parmesan-reggiano, gruyere cheese and sour cream to name some of the ingredients. Puffy goodness.
Fresh Corn Souffle With Bacon Comte
This souffle is decadent and enhanced with some smoky bacon and comte cheese.
Mushroom and Chevre Souffles
This takes 45 minutes to make. It features shittake mushrooms, chevere and more! Fantastic.
Herbed Potato Souffle
If you can believe it, the potatoes are the things that prevent this souffle from falling. A great pairing with this is lamb.
A good thing you can do is save yourself some time and prepare the base ahead of time and refrigerate. Once you do this, it literally takes only a few minutes to make. Serves 7.
Sweet Potato Souffle
This souffle is topped with Gruyere Cheese. This makes this souffle nutty and savory.
Double-Baked Cheese Souffle With Parmesan Cream
This doesn’t look like a traditional souffle, but the end result is the same. There is a lot of Comte and Parmesan Cheese in this, especially in the phenomenal cream.