Return of the soufflé
Hindustan Times | Vir Sanghvi
Mar 02, 2014 09:11 AM IST
Modern chefs have moved away from the heartiness of French chef Auguste Escoffier's (the father of modern French cooking) style and now pride themselves on the lightness of this ultimate dessert, writes Vir Sanghvi.
If you like formal or fancy dining then you will know that a soufflé is the ultimate dessert. Generally, you order your soufflé at the same time as the main course because you know it will take the chef around half an hour to make one. Even, then, the chances are that he will not put it in the oven till the waiter has told him that you are through with the entrée. While the soufflé is rising, the chef will prepare the service plate, keep a little boat of sauce ready and then, when the soufflé has risen so high that it threatens to creep over the edge of the ramekin, he will take it out of the oven, summon the waiting waiter and rush it to your table.
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