Soufflés

Most soufflés call for a foundation that will hold the ingredients together: these range from egg yolks alone through to purées enriched with egg yolk and flour-based sauces. The addition of stiffly beaten egg whites to the base provides the air to lift the mixture to double the height. Soufflés are usually cooked in tall cylindrical moulds but may also be cooked in delicate pastry cases, as omelettes or in open gratin dishes.