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Using a Paper Collar

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Cold soufflés look impressive when they are molded above the rim of the dish with the help of a collar of aluminum foil or wax paper, giving the impression of having risen like a hot soufflé.
  1. Cut a piece of aluminum foil or wax paper about 2 in/5 cm longer than the circumference of the soufflé dish; fold it lengthways to double it. Wrap it around the soufflé dish; it should extend about 2 in/5 cm higher than the rim. Secure the foil or paper with adhesive tape. Pour in the soufflé mixture and leave to set in the refrigerator.

  2. When ready to decorate, cut the collar level with the top of the soufflé, and add a decoration such as the sprinkling of cocoa and confectioners' sugar shown here.

  3. Just before serving, remove the aluminum foil or paper collar, easing it away carefully with a knife. Wipe the soufflé dish clean of any mixture that has leaked.

'Brilliant app for foodies'
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