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Recipe Sat Feb 23 2008
Last Sunday, I attempted something I've never attempted before: making souffles. I went and bought six ramekins and stocked up on all the goodies, including a bar of Ghirardelli semisweet chocolate.
I whisked, melted, whipped and folded my way through the recipe. Thinking they looked pretty good, I put my six sugar-coated ramekins in the oven. Over-eager, I kept peaking through the oven door every five minutes expecting to see six beautifully-risen chocolate souffles.
Except they never rose.
I'm not sure where I failed. Were my stiff peaks not stiff enough? Did I fold with too much fury? Or maybe souffles really are as hard to master as I've been lead to believe.
I'm determined to master the souffle. Maybe it was the recipe that let me down -- or maybe it was my lack of souffle skillz. Either way, check back later for a second souffle attempt.
[Photo from Cooking Light]