I’m faithful to the rules of French cooking with one exception. When it comes to le soufflé, I flaunt technique and experiment incessantly with the mysteries of the beaten egg white. I'm determined to make it a light, unsinkable dish, one that even the most timid cook can prepare with confidence. After all, how hard can that be? A soufflé is only eggs!
Baking and serving a soufflé to guests should not require nerves of steel. It can be trained to wait before being baked, to stay puffed after leaving the oven, and to rise again when reheated. What can be easier than training a pet? Let me introduce you to the le Souffle à la Suiss
The difference between the traditional soufflé and the Swiss variety is one single egg white. The latter contains an equal number of yolks as whites. It is also baked in a hot water bath where the heat penetrates slowly and thoroughly. The rise is not as high and spectacular, but it doesn't fall, it simply settles into a light pudding.
I've taken this formula one step further by eliminating the heavy bechamel sauce that serves as a base for the traditional soufflé. There is no roux blended with hot milk supporting the flavor ingredient. I use cornstarch instead. For fruit souffles, the cornstarch is folded into the whites and not heated beforehand.
Rhubarb souffle is this month's flavor at our house Rhubarb's sturdy, dark red stalks make it a refreshing sweet/sour delight. Click on the link below to retrieve this recipe from the Chez Madelaine Recipe Archive on my website chezm.com.
Enjoy your mastery of souffle magic. Cape not included.
Link to Rhubarb Soufflé
