Soufflé – selling better than ever
The sweet version with, fruit purée or brandy is becoming increasingly popular. For example “Les Fruits de la Passion – a divine soufflé, with refreshing sorbet and coconut”, offered by Joël Robuchon in the restaurant that goes by his name at MGM Grand in Las Vegas (USA), the “Pineapple and passion fruit soufflé, with banana and passionflower sorbet and warm grog infused with spices” by Eric Fréchon at the Hotel Bristol in Paris (France) and the “Duo of soufflés, one chocolate, one caramel with ice cream” at the Four Seasons in Riyadh (Saudi Arabia). Finally, the Cigale Récamier, a restaurant in Paris (France) quite simply specialises in soufflés –camembert soufflé, soufflé with morels, caramel soufflé with sea salt, etc.
The preparation of soufflés is based on a very simple principle. A liquid base at the bottom of a ramekin, inflated at a high temperature. The air bubbles dilate and the water in the recipe vaporises when the sides reach 100 degrees. The crusty surface retains this vapour, which draws the whole structure high, and the buttered surfaces of the receptacle help when it comes to decanting the soufflé. The very firm egg whites and heat coming from the bottom of the dish enable the soufflé to expand into the balloon shape under the pressure of small bubbles for several precious minutes. The result of expert timing, this small piece of gourmet precision represents is a kind of culinary theatre for the consumer.
Useful links
At .Mosphere, Dubaï: Reach for the sky
