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Light, fluffy, sweet or savory, a soufflé transforms eggs into something truly incredible (and infinitely edible!). So why not whip one up for your Valentine? Oh, you're afraid? Fear that you could never pull off a luscious puffy soufflé? I'm here to say, "Yes, you can!" The secret to making a soufflé is simple. It's air! Incorporate air into the soufflé batter and you are good to go. So, take a deep breath, grab some eggs and get ready to whisk your heart out.
First, bring the egg whites to room temperature in a large, very clean bowl. If you have a copper bowl, then you are ahead of the curve. There's a chemical reaction between egg whites and copper that helps the whites to whip up and stiffen. But don't worry, a regular (but not plastic) bowl will work, too, just use a pinch of cream of tartar to help mimic the copper's influence. Next, start whisking by swishing your whisk back and forth to break up the egg whites until they are foamy. Then start whisking in a more circular motion, lifting the whisk up and out of the bowl. You should really hear the action of the whisk! Whisk the egg whites until they are shiny and just begin to hold firm peaks. If you want to test them, turn the bowl over (NO, not on your Valentine!) If they start to roll out of the bowl, continue to whisk until it feel like your arm is going to break off. Check the whites again. As soon as they don't roll out of the bowl, you're done. Now, carefully fold them into your soufflé base to trap the air in the batter, and then observe the magic as your beautiful soufflé rises in the oven.
Now that you know all of my tricks, pick a recipe and prepare to amaze yourself (and your sweetie!):
Bon Appetit!
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COOKING CLASSES, WINE & BOOKS
