Comments on: Souffle Grand Marnier

By: Janet Ching

Janet Ching — Mon, 02 Mar 2009 16:39:52 +0000

Your souffle is so pretty. In the past I thought souffle is only suitable to order when eating out, I agree with you, it’s pretty easy to make. I was thinking of making the grand marnier creme anglaise sauce but no cream at home so came up the orange juice + liqueur version.

By: Janet Ching

Janet Ching — Sat, 28 Feb 2009 22:48:28 +0000

Your souffle is awesome! So beautiful! I want one : )

By: SimplePleasure

SimplePleasure — Wed, 14 Jan 2009 09:12:20 +0000

How would you know if the souffle is ready to be eaten? Before I made a chocolate souffle I thought it’s ready because it already rose but when we devour it the middle is a bit still wet. what do you think happened? and how do i avoid this?

By: rose

rose — Tue, 13 Jan 2009 14:59:56 +0000

thanks so much bettyq!!!!!!!!!!!

By: quiapo

quiapo — Tue, 13 Jan 2009 12:31:24 +0000

For a savouiry souffle (cheese, asparragus, smoked salmon) you can line the dish with butter and flour, rather than butter and sugar. I use a french copper bowl to whip the egg whites – it is supposed to make the egg whites stiffer due to the incorporation of the copper molecules – but I haven’t done comparison tests. I have never tried the bain marie suggested by the epicurious recipe, dry baking seems to work fine. A collar wil make it rise higher, or for variation, you can run your finger n the inside edge of the bowl, and ony the middle will rise.
betty Q. Thanks for the bibingka souffle recipe, I’ll try it this weekend.