For my birthday, Ryan gave me
Mastering the Art of French Cooking. We're excited to try out some of the varied recipes, but there are some we'll skip. Specifically the recipes for cow and lamb brains. Saturday night we made our first recipe from it - a vanilla souffle. For whatever reason, I've never whipped egg whites before, so Ryan thought it'd be good to not only read up on it in the cookbook but also watch a video of Julia Child making a
souffle. Turns out a souffle is pretty simple.
We started by buttering our mold and dusting it with sugar.
Next up was making the sauce.
Ryan whipped the egg whites.
Here Ryan's folding the egg whites into the sauce.
Then we baked it, not sure whether it'd actually turn out or not. The recipe said there should be 1 1/4 inches between the top of the mixture and the top of the mold. We didn't have that, so we made a collar for the souffle.
It turned out very nicely, if I do say so myself!
3 comments:
What--you are passing on brains! Seriously, I am with you on that. And your souffle looks great--probably tasted great, too!
Wow--that looks tasty! I've only tried souffle once and it was such a complete flop I've never seriously considered trying again. That looks so wonderful.
Have you watched Julie & Julia? I really enjoyed the movie, it's about Julia Child and her book Mastering the Art of French Cooking.
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