For an afternoon, I tried to master the art of souffles. It was the theme of a class at the Alain Ducasse Cooking School to which I signed up with reservations - I grew up eating souffles during my early childhood in Brazil and I always felt that they were a fattening decadence. To my surprise, what I learned to make that afternoon was something light and incredibly delectable.
Cheese, rum, lemon, and a fantastic raspberry soufflé were some of our creations. Ingredients were carefully measured and properly assembled. Like a carefully orchestrated dance, the magic happens: one by one the ingredients are incorporated and a cloud like foam emerges ready for the oven.
In a little over two hours we came up with 10 cups of each flavor, baked to perfection and ready for degustation. The flavors were subtle and incredibly airy. The mini soufflé cups proved to be the perfect size, a calorie control in itself, without having us give up on flavor. Some of the recipes are even gluten free and the bases can be adapted to other flavors. After you have mastered the basics, start experimenting: salty and sweet desserts can be the theme of an unforgettable dinner party. Souffles can be made ahead of time and kept in the refrigerator or freezer until party time. From the fridge to the table in 10 minutes, or 20 if they were frozen - easy breezy entertaining.
They are a great idea for a dinner or luncheon and also great if you keep kosher: a great dairy meal with no unusual ingredients and so very chic! All you need is a big salad and voila: dinner is ready!
It takes practice but the end result will be well worth it!