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souffle

Discussion in 'Food and Drink' started by Rami, Jul 14, 2014.

  1. Rami

    Rami

    hi,

    can i make a choc souffle beforehand and put in oven when dessert needs to be served?

    Regards.
     
    Rami, Jul 14, 2014
    #1
  2. John Fout

    John Fout Founding Member

    You can get the eggs ready upwards of two hours prior and mix it all together and get it in the dish about 30 minutes before you need to fire it.
     
    John Fout, Jul 14, 2014
    #2
  3. Rami

    Rami

    thanks, both the yoke and the whites?
     
    Rami, Jul 14, 2014
    #3
  4. John Fout

    John Fout Founding Member

    The whites and sugar should hold for a 2 hours and the yolks and stuff should hold for two hours. once you mix them, you should have at least 30 minutes. Ideally you do it quicker but sometimes it just isn't in the cards.

    Some of the times will vary slightly depending on the ratio or egg to sugar and other ingredients.
     
    John Fout, Jul 14, 2014
    #4
  5. Rami

    Rami

    Thanks so much John, this makes things so much easier
     
    Rami, Jul 14, 2014
    #5

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