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Sweet Soufflés and Mousses

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

The experience of chilled cream poured over a light, steaming hot sweet soufflé is heavenly. You can make a hot soufflé with fruit purée, melted chocolate or lemon, orange or other strong-tasting fruit juices blended with flour and milk to make a sauce base just as you do when making a savoury soufflé.

Because of the large quantity of bland egg whites in hot sweet soufflés, and egg whites and cream in chilled souffles and mousses, use flavourings strong enough not to get lost. Puréed and stewed apricots, for example, are excellent base flavourings. Lightly cooked fresh blackcurrants are one of the strongest tasting fruits to use in a soufflé, and gooseberries are one of my favourite tastes.
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