Soufflé Fiesta

A continuation of the Soufflé extravaganza,  Soufflé Pudding was next up on the list.  Soufflé Pudding  is like its cousin- the  Soufflé, but slightly denser and less poofy; which also means it wouldn't rise as much and wouldn't collapse as much either. 

We made a Lemon Soufflé Pudding which was excellent as the acidity really help mitigate the strong eggy taste. As I've mentioned, I'm not a Soufflé fan; despite being slightly denser, the Soufflé pudding still didn't appeal to me much. 

Soufflé Pudding was less tedious to make, as compared to the cold set Soufflé, albeit I was surprised the Soufflé Pudding involved the rub in method. 

Apparently, the perfect Soufflé is suppose to rise evenly and have a slight resistance when you dig right into it with a spoon. It's suppose to taste light and airy and a slight creaminess to it.

Picture Perfect Soufflé 

Chef Goh saved the best for last and it was time to make the traditional Soufflé. My first encounter with Soufflé was during the cruise I took in Florida. We had a chocolate Soufflé and boy I hated it! I hate the texture, the taste, the egginess and the foaminess...urghh. 

Second indirect encounter would be when I watched Masterchef Season 1, where Whitney Miller breezed through the quarterfinals with a Soufflé. According to Gordon Ramsy, one has 90 seconds to serve and eat the Soufflé before it deflates like a punctured tyre.

Thanks to my partner's wonderful suggestion, we made a coffee Soufflé which smelt real good and looked amazing. I was so proud of our Soufflé that I ended up trying it despite knowing I wouldn't like it. I loved the subtle coffee flavour which helped mitigate the egginess. The coffee Soufflé was aw-so light and airy and it seriously feels like your eating coffee flavoured soap lather.

Coffee Soufflé 

Coffee Soufflé in the making

Shall end the post with a rocker Soufflé. Rock on Souffies!!!