The chance of a soufflé rising or failing is often related to the correct preparation of the soufflé ramekin. A generous coating of melted butter and sugar helps the soufflé to rise evenly. The sugar helps the soufflé to 'climb' up the ramekin dish. Alternatively, if preparing a ramekin for a savoury soufflé using breadcrumbs instead of sugar.
1
Use a pastry brush to line the inside of the soufflé moulds with butter
2
Lightly coat with caster sugar
3
Place the ramekins in the fridge for at least 15 minutes before use
Uses
Have a go at Paul Heathcote's hot banana soufflé or Chris Horridge's fruit soufflé.
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