Think this dessert is too difficult? Nikki Birrell explains the tips and tricks to getting it right every time. Whether sweet or savoury, soufflé often carries a reputation for being intimidating to make. However, with the right techniques and a bit of practice, this delicate dish can be quite simple and incredibly rewarding to prepare at home.
A soufflé is essentially a fluffy, baked dish made from a base of flavoured custard or purée and beaten egg whites. The beaten egg whites provide the lift, making the soufflé rise beautifully in the oven. Here’s what you need to know.
Essential equipment: Having the right tools is crucial. Use a clean, dry mixing bowl (preferably metal or glass) for beating the egg whites and a good-quality whisk or electric mixer. Soufflé dishes or ramekins are ideal for baking; their straight sides encourage the soufflé to rise evenly.
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