Soufflé Making

As long as you follow the key principles of soufflé making, you should be able to make soufflés successfully from whatever flavourings you prefer without using a recipe.

When whipping the egg whites, the bowl and whisk must be free from fat or grease. Indeed, you should avoid all fats when making soufflés as they inhibit the egg proteins and burst the air bubbles. The egg whites and sugar should be whisked to a smooth, stiff peak with small air bubbles — the smaller the air bubbles, the bigger the lift. The purée used to flavour the soufflé should be reasonably thick as this will help to support the soufflé while cooking.