Soufflée Chaud aux Framboises

Soufflé translated means “blow”—a suitable name for a custard and egg white mixture that literally blows up when cooked. Developed in France during the latter half of the 1700s, the soufflé made its first significant restaurant appearance at La Grande Taverne de Londres in Paris. Over the years, the tricks to getting the perfect soufflé have been honed, and most will say that it is all in the egg whites. Soufflés get their rise from the delicate air pockets created within the