Posted by Heather on September 26, 1998 at 18:29:41:
In Reply to: Re: souffle recipe posted by Gerard on September 20, 1998 at 16:41:25:
I have never heard of using a cooked meringue? I have used Bo Frigerg's recipe in his book The Professional Pastry Chef.: Using a cooked meringue will help a lot, italien or swiss.
: It downgrades the souffle but its the way to get close and have it stabilized.
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: Cheers.Gerard