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Prune and Armagnac Soufflé With its Own Ice-Cream
Recipe serves
:
8
A Little Background
The word soufflé is French and means to blow up. A soufflé should be light and fluffy baked normally in a ramekin using two main things pastry cream (custard) and whipped egg whites the pastry cream (custard) will have the flavour you require. This Soufflé is a classic combination of flavours which is great for the cold winter nights, Lots of people are put off trying soufflés as they are a bit unpredictable; which they can be if not made properly. I have done this recipe for many years without too much trouble, as it has developed over the years I now never have any problems. The more you make soufflés you will begin to understand them and how easy they are. Some chefs can make soufflés from anything it’s not rocket science just practice.