Cold Souffles

Soufflés are extremely light in texture because of the air which is entrapped by whisking the ingredients and retained either by the use of gelatine, or by freezing. The eggs are separated, the yolks being whisked with the sugar and flavouring over hot water until very thick and “ropey”. On no account should the bowl containing the egg and sugar be allowed to become hot, as this would cook the egg and make the inclusion of air impossible. The container holding the hot water should be deep enough for the bowl holding the mixture to rest firmly in the rim without touching the water. Whisking should continue until the mixture is cool, so that the dissolved gelatine, which must be added steaming hot in order to ensure even distribution throughout the mixture, does not raise the temperature of the whole too much. This is very important, as a too-warm mixture necessitates prolonged stirring in order to keep the various ingredients blended, and during this operation most of the air so carefully whipped in will be lost.