Posted by Gerard on November 01, 1998 at 17:00:00:
In Reply to: Re: Souffle posted by Jed on November 01, 1998 at 12:42:48:
A bit trickier with no boiled sugar to 'cook' the whites.
You might be able to cook the whites over a flame whilst whipping.
If you can get them stabilised just enough to hold in the base it might work.
I think you'll need to play with it and see what works best.
Try gelatin dissolved in a bit of relevant stock,get it near a simmer and drizzle into the warmed whites whilst they are whipping on high speed.
You should be charging enough that whipping whites ,getting them folded in and baked isn't a problem, if everyone in the joint is ordering souffle's they are just too cheap.!
Price it so you can do it right if all else fails.
Regards, Gerard