Soufflé

A souffle and souffle (of French souffle "breath, breath" ) is an easy egg dish or a casserole ( cooked sweet as pudding, but also with cheese, vegetables or fish, crabs, meat), whose airy size (height ) of the connection of the fire dough (as for cream puffs ) is formed with the beaten egg white.

The term is used here soufflé for delicate, loose casseroles. The actually correct German term casserole place in the culinary arts rather for the slightly heavier meals and main dishes application. Soufflés can be prepared both as a starter, main dishes (cheese souffle, truffle soufflé ) as well as sweet desserts ( cherry soufflé or many other fruits). The Salzburg dumplings are among the soufflés.

The safest results with aroma-rich fruits, which have a low water content achieved (cocoa, passion fruit, citrus fruits [ essential oils of the shell ] ).

Important while beating the egg white is the proper air flow. Therefore, mixed with a few drops of lemon juice protein is still being beaten with a whisk in many kitchens. Even better is the fruit acid. But the most important thing is that the protein and work utensils cooled and the lipid and emulsifier (egg yolk ) are.

The preparation of a soufflé also requires some experience and patience, because the premature or even repeatedly opening the oven leads to a collapse of the soufflés by the penetrating cold air, which, although the taste is not harmful, however, detracts from the appearance, while at the same time completely the desired airy consistency lost. When serving in restaurants a soufflé is therefore often applied under a heat cap, which is removed at the table.