8as an appetizer
The soufflé is a preparation famed for being temperamental, though I don’t know why. Cooking soufflés is simple. Making them is what takes a little doing. The soufflé is a great example of putting the air-trapping capacity of the egg white to use, while also taking advantage of the richness of the egg yolk.
There are three parts to a great soufflé: the vehicle for the soufflé’s flavoring (often referred to as the base), the flavoring, and the egg whites, whipped to glossy peaks. The