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souffle

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Mini artichoke and goat cheese quiches are sublime little soufflés, you can make a whole bunch and keep the rest for lunch the next day accompany with a nice green salad. They are as good warm or cold and terribly easy to do. I’ve done already a few types of those in previous posts, the leek mini flamiche or the asparagus mini quiches, but this new version is done slightly differently ;”soufflé” style. I’ve separated the yolks from the whites and whipped the egg whites into a light foam (soft peak) just to give the egg some extra air to puff up. The soufflés don’t last eternally so you’ll have to serve the quiche as soon as possible, then they will loose their air and become normal quiches. There is nothing like biting into a soufflé; all that airy warm and fluffy texture filled with flavors is just one of my favorite…

Cheese and Thyme Soufflé is a pure airy, fluffy bite into a cloud of cheese and a touch of thyme. You can use your favorite cheese, I wanted to try it with roquefort at first but then I finally went for the queen of cheeses: Gruyere! Everyone that knows me… knows I have a thing for cheese… borderline an illness. Anyways, let’s get back to the soufflé. Soufflés are quite easy to make… although it can infuriate some… like me yesterday. I had the perfect soufflés… coming out of the oven… then, just the few seconds to bring them to the shooting table, they’ve reduced a lot. Although still great texture inside, the soufflés needs to be eaten right away… Like the French say: “you don’t wait for people to sit at the table for a soufflé, you make them wait for it”. Because it need to be eaten right…

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