Soufflés

Soufflés have such glamour, with their golden crust billowing out of the dish, and they are easier to make than one might imagine. Three tips towards the perfect soufflé are: 1) don’t overheat the egg whites, they should stand in soft peaks without becoming ‘rocky’ 2) fold the beaten white into the basic soufflé mixture with a light hand and a palette knife, scooping down to the bottom of the bowl and rapidly incorporating the fluffy whites, aiming for lightness rather than full and thoroug