The soufflé is widely considered as the most initmidating dessert to bake. This is the second time I am making the soufflé, the first was a number of years ago when naivete had led me to experiment with my first chocolate soufflé with ignorant fearlessness. Yes, ignorance can be bliss. As eccentric cook James Beard once said : " The only thing that will make a soufflé fall is when it knows you are afraid of it." It could have been beginner's luck or it could have been that the recipe was really good but my first soufflé was quite a success... or perhaps I did not know any better - for when I look at these Lemon,Lime, Orange Soufflés now, I cannot really decide if they are success or failures. The inspiration to revisit the soufflé came from Ellie's post last month. Her fairy-light soufflé has an ethereal quality which brought out the essence of the soufflé.
Ellie's recipe is not your typical soufflé recipe. While all soufflé recipes I have come across use some form of cream base (usually creme Patisserie for sweet soufflé and some form of roux for savoury), this recipe just calls for thickened fruit juice. I had my doubts but Ben O' Donoghue did mention that this recipe is pretty foolproof and yes, I was mesmerised by Ellie's results.
I was elated when I saw the soufflés rise in the oven... elation gave way to concern when they started to lean lopsidedly to one side......more concern when they started to brown leading me to wonder if I should take them out of the oven before they turn cinnamon brown.... I resisted the temptation to open the oven door and when the 12 mins baking time was up and I took them out of the oven, they look really pretty and fairylike.... I quickly dusted the soufflés with powder sugar and struggled to transfer the hot ramekins from the baking tray to my 'tabletop photo studio' .... by which time, I had noted with dismay that the fine pores of the soufflés hase sagged to form aged wrinkles.( painful reminder of the lines on my neck!) My consolation was that they did not collapse on me while I was photographing them. They held their form well for more than 15 mins before I dug into them with my spoon for the 'dig in' shots. The taste was astonishing - devoid of egg yolks and cream, it was light and super refreshing with the tangy flavours of the citrus fruits.
So, is this too high, too low, too dark, too wrinkly ? I really don't know.... Ellie's photos are still haunting me...
Recipe from Almost Bourdain's Lemon, Lime, Orange Souffle
ok thats it shirley, i'm making this! your souffles look really really lovely and i'm game to try any recipe that gives them such height and at the same time will withstand a few photos without collapsing. i read that the roux-based one can also be used for making the sweet version and is actually better and more stable but i've not tried it. i tried gordon ramsay's raspberry souffle which uses creme patissiere as the base, unfortunately they collapsed immediately out of the oven :(
ReplyDeletei'm a sucker for details and i like how the blue ramekins, fork and doiley papers complement each other :) where did u buy the blue doileys btw? is it on one of yr many biz trips? hehe. i've seen pink and blue ones around but they're very big! can't find small ones anywhere :(
Evan, I know you love details! Your beautiful photos are evident. I got the blue doilies from Shermay's- very accessible to you :). These are really good because they are really thick, hence photograph very well. You should see Ellie's soufflé- a masterpiece, truly!
ReplyDeleteYours will now haunt me:) They are exquisite!
ReplyDeleteIt rose to the occasion. And that is a winner. :D I was just fascinated watching US version of Masterchef when one of the tests was to make souffle and just as Gordon Ramsay put it - if it sinks from the oven to the judges tables - considered it failed.
ReplyDeleteI've only made souffles once in my life...an orange-vodka souffle, based on a recipe in an old magazine. It did turn out just fine, it rose and all...and it was based on orange juice rather than cream too. Yours looks way prettier than mine did. :)
ReplyDeleteHi Shirley, I am so glad you made the souffle! I absolutely love this recipe not only it looks good (the height stays until we finished photographing it) but it tastes good too. You did well. Don't worry about the wrinkly part, they still look mighty tall and taste great :) It could be the room temperature or humidity. Well done, Shirley!!
ReplyDeleteThese look fantastic, and I know they taste amazing whether they're at full height or not.
ReplyDeleteThat is one very puffy souffles. You know I never attempt making this. Seeing your beautiful Souffles make me wanted to make some too :)
ReplyDeleteShirley, this souffle looks so feather light that I wanna spoon some to taste.
ReplyDeleteSo beautiful...I'm sold! It looks so amazingly divine - so tall feathery light!
ReplyDeleteI'm very very tempted to try this out after seeing all your raves about it :).
wow,looks fantastic!drooling!:))
ReplyDeleteYour supermodel souffles are so gorgeous and tall!!! I was already tempted to try these out when I saw Ellie's, now after seeing yours, I am sold. ;)
ReplyDeleteI am SO impressed that you got photos of these without them falling! One of the reasons why I havent' attempted a souffle is because I just KNOW it will fall before I get some good pictures. I guess that's a silly reason in light of how delicious these look!
ReplyDeleteTall, fluffy and smooth...perfectly baked!
ReplyDeleteYour souffles look so pretty and tall! I think you did very well :)
ReplyDeleteand I heart your blue ramekins with the matching doilies too hehe
Prett, pretty, pretty! I've made soufflé before, but never rose till so tall and nice like yours. Super! I can imagine the tangy light soufflé. :) an elegant desert to serve after a fine dinner.
ReplyDeleteI've been bookmarking a few soufle recipes and yesterday I told Pei-Lin about a carrot souffle recipe that I saw. She told me to make it.
ReplyDeleteYours is very tall, despite the wrinkle,and I like it that you show us how it looked like inside. Usually souffle pics don't include dig ins, and me being one that has never eaten a souffle, is Wondering how it looks like inside.
thank you for sharing this.
It looks perfect to me.
BTW, I think I saw these doileys in Daiso, last week. And I truly love your spoon.
Your souffle looks nice for me. Although it's slightly wrinkled but I think it's ok. Is it because it's baked too long or the temperature of the oven too high? May be I should try out myself then will know. I always want to make souffle but always got no chance to make it :( I've only tried once few years back for chocolate souffle, miss it very much!
ReplyDeleteI am si making these. Ive always been afraid of making souffles bu t now I will. They are gorgeous and teh blue ramekins? I have them too!!!!! well theyre blue at least...heheh.such pretty fotos Shirley....loving the colours.:))
ReplyDeleteI'm attracted by both of your blue ramekin and souffles! they are just gorgeous and beautiful. If you don't mind to let me know where i can get this blue ramekin. Thanks Shirley! I never try souffles befoer, must try it soon.
ReplyDeleteHi Sonia, I got the blue ramekin in Singapore at a shop called Pantry Magic. If you come to Singapore, I can take you there.
ReplyDeleteYumm..yumm.. to a lovely dessert.
ReplyDeleteShirley,
ReplyDeleteThis looks so picture perfect pretty! I love this citrus souffle. It looks so light and fine!
I think they look wonderful If it rises, it's fine! Perfection is not for everything!
ReplyDeleteAbsolutely Beautiful!
ReplyDeleteI love souffles and this one looks like a true winner!
ReplyDeletestunning photo, they looks so appealing!
ReplyDeleteShirley, this does sound like a lighter version of the already-light souffle. The base def sounds different to me.
ReplyDeleteI last made souffle, a choc and rum one, in March 2009. Think I overfilled my ramekin; hence, the awkward look, HAHA!
http://www.flickr.com/photos/ocbcb/3388933798/in/set-72157612526791181/
I remember we talked your oven before when we were looking at Le Creuset somewhere on Orchard Rd. (Don't remember the store's name. Haha!) I remember you said yours isn't convection oven. But, how come your souffle ended up lopsided!!?? Usually, it's souffle baked in a convection oven that will go lopsided due to the fan behind. Conventional oven shouldn't be a problem.
Hi Peilin... I don't think you can overfill your ramekin. The souffle is always made by filling the ramekin to the brim. I fill mine to the brim and scraped it even with a palate knife.
ReplyDeleteAbout the oven... I am confused. My oven is a built in convection oven. Convection oven is actually better because the air is circulated by a fan. What do you mean by conventional oven? I don't think the problem is due to my oven, could be the way I filled my ramekin.
Normal oven without the fan built in. Prone to have hot spots. The ang-moh type BIG ovens I usually associate with.
ReplyDeleteThat is the supermodel of souffles. Truly, gorgeous, what with the perfect crisp top and airy, poofy body.
ReplyDeletePei Lin, ang mo type big ovens are most likely convection oven. Bigger ovens like mine usually have the option to do just top and bottom heating or fan assisted convection heating. Table top oven, on the other hand may not have the fan assisted convection mode.
ReplyDeleteThat is a souffle, even Ramsey cannot find a fault in!! Awesome.. I am still intimidated about souffle but I think it's time I give it a whirl...
ReplyDeleteShirley, Thanks for the info, I might get my hubby to bring back for me like what he did for my KA mixer, he very often travel to SG, ^^..
ReplyDeleteI think it's the terminology part that's puzzling me. OK, based on what I've seen, from my days in the States till now, big ang-moh ovens are what I call conventional oven ... one with stove atop for you to cook on. The ones I've seen in the States, normal range ones don't have the fan; hence, hot spots within.
ReplyDeleteNow in Malaysia, I've been using tabletop/convection oven ... one that can microwave, too. This has fan; therefore, hot spots are almost unheard of.
Anyway, the point is with the fan blowing ... creating current within, as the souffle batter rises, it will go lopsided ... depending on how the current moves. That's why I've heard people say baking stuff like souffle, pate a choux, eclairs are best done in a conventional oven, rather than one with fan.
Forget about the categorizations of different ovens. The point isn't that. LOL!
Sonia, Pantry Magic is at Chip Bee Gardens at Holland Village.
ReplyDeletePeilin, thanks for the info, I will try to bake without the fan next time and see what happens.
Wow! Look at the height on those souffles. Just gorgeous. Ellie would be proud. I still have to try my hand at making souffles. Your pictures have provided a lot of inspiration.
ReplyDeleteBeautiful looking souffle - so soft and spongy and look how the rise...!!
ReplyDeletei love this, i love the freshness of the citrus and the refreshing effect they can give.. at least with them in the blend, the soufle won't get too sweet, yummy yummy!!
ReplyDeletehey shirley,
ReplyDeletethis looks really good! well, these souffles are definitely successful. they are very well risen and nicely browned, nevermind that they are slightly wrinkled.
I have'nt made souffles myself. I think its very commendable considering that you are making this recipe for the 1st time and your second attempt at souffles. makes me want to try out souffles too.
I love how fluffy your souffles look.
ReplyDeleteWow ... this looks so yummy. I have never try souffles ...
ReplyDeleteLooks so delicious... !!
ReplyDeleteSuch beautiful pastel colours and sounds so delicious!
ReplyDeleteThe first time I made souffles the same thing happened! Maybe it's a ruse to keep us all scared of souffle ;P these are gorgeous and so spring like...
ReplyDelete