Tantalizing photo, no? Lest I drag this trio of posts out too long, I’m just gonna go ahead and spill the beans: the souffle was a success. If you can remember back to yesterday, I posted about step one of making a souffle, the bechamel, and this morning about step two, the egg whites. So the final souffle recipe, all told, will be for a brie and rosemary souffle. To follow 🙂
Now I shall pull both of those elements together and show you how to make a foolproof souffle! Okay, so, souffles are fluffy mainly because of the egg whites. That’s what gives them their texture and their lightness. So it is very, very important not to stir the egg whites into the cream and/or cheese sauce like you are The Incredible Hulk of the Kitchen. Gentle, gentle, gentle folding is the name of the game. Not so gentle that nothing is accomplished, though. You just don’t want to burst the bubbles in the delicate, whipped egg whites. Fold the cream over the eggs and just sort of envelop the egg whites in, like a delicious hug. A rubber spatula is your best tool in this case.
When it comes to baking, you want to put your ramekins in a water bath of some sort. In the slideshow, I used a little metal roasting pan thing, but any sheet pan with a lip on it will do. Put the water about halfway up. The water bath is another gentle, gentle technique that warms the egg part of the souffle without burning it. It’s sort of like a security blanket. Of course, depending on the recipe this may or may not be necessary.
I used brie cheese for this recipe, and I bought a wedge at the store before I really knew what I was going to do with it. It just looked good at the time, what can I say? However, I wound up cursing the heavens because I didn’t want to use the rind for this recipe, and removing it is sort of a hassle. If you do decide to use brie, just buy that Alouette brand that comes in a little plastic triangle container that has no rind on it. Or you can use literally any kind of soft cheese you like: goat cheese, Boursin, even fontina would work quite nicely, in fact. If you do use a harder cheese, like cheddar or Fontina or Gruyère, simply grate it and stir it into the bechamel while the sauce is still warm, as if you were going to make a Mac & Cheese casserole. Yumsville!!
Because this is rambling on a bit long, I’m going to put the recipe in a post just after this. Hold your horsies.