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It is very easy to notice a disaster of a failed soufflé, but sometimes appearances can be deceptive, too. I find that far too many people replace the skill of making a light soufflé with adding far too much sugar. I find modern soufflés, in bistros all around the world, far too sweet. Should be very light, always served with a sauce or icecream Should be served by waiter at the table – they will make an incision with a fish knife into the soufflé and pour the sauce in, or drop the quenelle of icecream in, which starts to melt and become saucy. Utterly delicious, and worth traveling to Paris just for a soufflé my favourite flavours are chocolate or pistachio, but soufflés reflect the seasons, so in late summer you will see lots of berry flavours, followed by stone fruits, or in winter, prune and Armagnac is a classic. (Excerpted from Shannon Bennett's Guide to Paris)
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