Rise No.1 Souffles
A souffle = my favorite dish. They're generally light, delicate and full of flavor -- and because of the multiple steps to make them (and the myth that they're hard to make), are special . . . kind of like French macarons. Souffles are actually not hard to make; however, the recipes I've made have not cracked the code on how to keep the souffles from "falling" so fast.
Rise No.1 in Dallas, TX makes amazing souffles that are beautiful (perfect!) and don't fall. They offer a souffle cookbook that I was going to purchase, but the reviews were, well, not great. However, I searched online to see if I could find one of their recipes to test, and I found one:
Rise No.1's Jambon & Gruyere Souffle
The recipe was significantly different from others I've followed (the ratio of egg whites to eggs and the mixing process), but I decided to give it a try. The recipe turned out wonderfully! As you can see from the photos, the souffles rose, and they didn't fall right away! I overfilled the ramekins a bit too much which is why the top of the souffle looks like it has shifted to the right. The recipe from here on out is my go-to. Give it a try along with the following accompaniments for the perfect dinner:
- bread
- salad made up of mixed greens, Granny Smith apple, bleu cheese, candied pecans and a light vinaigrette
- glass of Pinot Noir
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