Souffles.....I have heard a lot about this dessert.
It seems it can make a chef cry...
What does souffle means? I found out that its french for "puff up".
This dessert consists of only a few basic ingredients but to prefect it....omg....its so very hard.
Souffle can be made from a panada base which consists of milk, flour and sugar. Egg yolk will be added in when the panada is cooled. There's also another type which is flourless.
What one looks to achieve a perfect souffle?
Some said that it should have a top hat effect, straight sides and a flat top.
Guess mine ain't perfect.... :(
However, as the saying goes, practice makes perfect...
So, got to practice, practice, practice....
Gordon Ramsay calls it a "sexy pudding"...
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