This week you will be making a soufflé - sweet or savoury. The key to a successful soufflé is whisking the egg whites to stiff peaks and the GENTLY folding them in which retains the maximum aeration. You will also need to prepare your ramekins correctly before baking - brushing with butter and dusting with cocoa, grated parmesan, breadcrumbs or sugar. This creates smooth sides for the soufflé to rise up. Sweet soufflés usually have a flat top; sometimes savoury soufflés are harder to create with a neat appearance.
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- Prepare your ramekins very carefully as this can have a dramatic impact on how high the soufflés rise.
- Ensure the egg whites have no yolk or other fat in them before whipping - this will prevent air being trapped and they will not aerate.
- Fold in the egg whites very gently using a metal spoon - this maximizes the aeration.