apple and aged Gouda soufflé

November 12th, 2010


Soufflés.   Impressive to guests.   Intimidating to cooks.   This recipe will keep the impressive factor and eliminate the intimidation factor.

Sweet or savory, soufflés consist of three parts:

  • Developing the flavor (Essentially, what is the soufflé supposed to taste like?  Here, apples and cheese);
  • Making the structure (This is the foundation for the soufflé, what gives the soufflé its strength.  Here, it is a classic spice-infused béchamel bound with egg yolks); and
  • Creating a lift (This is what makes it rise.  In soufflés the rise is due to the air trapped in the whisked egg whites that turns to steam and expands with oven heat).

The first two steps can be done ahead of time and stored in the refrigerator for up to two days.   When you are ready to make it, let it come to room temperature, whisk the eggs, fold into the base and bake.

This soufflé recipe is perfect for Fall and it is versatile as it can be served as a side-dish or a dessert (after all, it really is apple pie just re-configured).  As written, this recipe is also user-friendly because you have less chance of a fallen soufflé  (the sugar in the egg whites acts as a stabilizer and the lower oven temperature allows the soufflé to cook in the middle, rather than be molten). Read the rest of this entry »