Best and simplest Souffle recipe you can easily adapt with other ingredients mainly chocolate , strawberry ,raspberry ,blackberry or any ingredients that complements baking can be tried.
The basic is Important the consistency of the main flavor that has to be a thick soup consistency or a puree consistency . Meringue – egg white + sugar beaten to soft peak should be right consistency with out splitting or over worked.just bake enough so that the souffle rises minimum 5cm than the initial level after baking and be careful not to over bake.
some of the chefs during food trials for juniour chefs and in chef competitions , the skill is judged mainly on the result they produce through a finest BAKED SOUFFLE.
A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.(as per wiki)
Every soufflé is made from two basic components:
1.a French crème pâtissière base/flavoured cream sauce or purée
2.egg whites beaten to a soft peak meringue
The base provides the flavour and the whites provide the “lift”. Foods commonly used for the base in a soufflé include cheese, jam, fruits, berries, chocolate,banana and lemon (the last three are used for desserts, often with a good deal of sugar).