Comments on: A Soufflé pretending to be a Mousse

By: The "Hungry" Hubby

The "Hungry" Hubby — Tue, 30 Nov 1999 06:00:00 +0000

I have to say, my wife cooked a great souffle but her timing (or mine) was off. I caught a cold and as a result, could not taste nor smell a thing…so I poured all my frustration and my desire to taste the souffle in my photo so I could eat the photo later! Needless to say, she made 8 of them so I could wait a couple of days and retry and I definitely will!

By: Veron

Veron — Tue, 30 Nov 1999 06:00:00 +0000

I forgot to add, that refrigerated can keep only two days. So today is the last day we can have them.

By: Dr. Sharon

Dr. Sharon — Tue, 30 Nov 1999 06:00:00 +0000

Wow this looks great. I'll have to try it. The brownies you gave me last night are almost gone (I did share them). They seem to be more of a fudge than a brownie. If you had cooked them longer would they have been a little more cake like?

By: Veron

Veron — Tue, 30 Nov 1999 06:00:00 +0000

About the brownies, that was another experiment i did in that I refrigerated the batter before baking, I have not tried baking it past 25 minutes but I think it should be more cake like. You know what that means, another experiment!You could follow the recipe on the brownie binge, the result was not as fudgy as the brownie I gave you.

By: T.W. Barritt

T.W. Barritt — Tue, 30 Nov 1999 06:00:00 +0000

I have heard that if you wrap buttered parchment paper around the souffle dish, you can lure the souffle to greater heights, as the contents climb up the side of the parchment paper. Not sure if you'll get four inches, but it should go higher. A great resource is Julia Child and "Mastering the Art of French Cooking" since she was a real souffle expert. While most of these are savoury dishes, the techniques for achieving height may be helpful.

By: Veron

Veron — Tue, 30 Nov 1999 06:00:00 +0000

Thanks for the tip. Believe it or not I do not have Julia Child's book. Guess I'll have to get it .

By: Marketman

Marketman — Tue, 30 Nov 1999 06:00:00 +0000

Veronica, thanks for visiting the Marketmanila site and for the link. Glad I can bring you "bak home" if only for a moment each time you visit. Regards, Marketman

By: Brilynn

Brilynn — Tue, 30 Nov 1999 06:00:00 +0000

I don't care if it's a souffle or a mousse, it looks amazing!

By: Carolyn Birchill

Carolyn Birchill — Tue, 30 Nov 1999 06:00:00 +0000

Veronica, you are right about the copper bowl by whisking your egg whites in them it does make them fluffier and add much more air. In addition to the comment above … yes, you can tie greaseproof paper around the outside of your souffle dish with a piece of string. Then when you take it out of the oven you carefully remove the paper and take to the table. You are right though you need to take from oven to table so not a 'pre-prepared' dessert,