The soufflé is characterized by its light and soft, texture between the sweet on chocolate delight of all and the salt of cheese and spinach are the most well known.
The realization of a soufflé is a simple task only be followed some steps and tips that will make this dish a delicious and delicate delicacy.
Mould perfect for preparing a soufflé is round and high walls, as this allows that you can rise and make its texture well aerated. Also individual moulds can be used, something that is very practical when it comes to serve it.
The secret so that it does not fall is to keep the oven door closed during the cooking and not open for no reason, therefore, it is necessary to control very well the time that you will need to be on the verge, but does not withdraw it immediately.
When it is already cooked, turn off the oven and will be left to stand in for three minutes. After that time withdraw it and serve.
Once removed from the oven the soufflé will take between 15 t 20 minutes to reduce its volume so it must be served immediately, this ensures a perfect presentation of the dish.
Spinach soufflé for example so that it does not remain liquid because of water than most of the vegetables loose during cooking, it is necessary to cook them steamed, drain well and mix them with a good thick bechamel sauce and only then add the remaining ingredients to indicate the recipe.
The clear is another important point for a successful soufflé must be raids on the verge of either firm snow.
If the recipe suggests adding cream, it should be at room temperature.
When the egg whites are added will be used to mix the preparation a spatula and always will be very soft and enveloping movements, to aerate the preparation.
