How-to Souffle with Style
Dear Pre-Baked Soufflé,
I’ve been a good girl. I’ve done everything you could asked of me:
I’ve used the freshest eggs.
I’ve made a slaying custard base with béchamel, cauliflower puréed with brown butter, mustard seed, chives, and a hint of tarragon. And I added Emmental even though I know it’s cheesy.
I made sure the egg whites were warm and toasty before whipping them to satiny perfection.
I roasted the cauliflower florets to bring out flavour and keep you from being weighed down.
With your collar, you have the extra room you need to grow;
And I kicked all humans out of the kitchen and muted all tech, so you can meditate undisturbed.
Now don’t be basic. Rise and show all your airy glory!
Your ever-faithful gourmet baker,
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