I’m talking soufflés here, folks. I’m in my final semester of school, and in my class last week we made soufflés, both baked and frozen. This was not my first time making a soufflé (you can read about that adventure here), so I knew that it involved attention to detail and accuracy in order to obtain the perfect “puff” that is completely cooked on the inside without exploding out the top, and does not collapse in on itself when removed from the oven. I had successfully done it once before. But likes snowflakes, every soufflé is unique, so I certainly didn’t want to be overconfident.
We started off with the frozen soufflé – no worries about collapsing here – it wasn’t possible. However texture, taste, and presentation were all key factors in this soufflé’s success. We chose an orange flavor, using liqueur and orange zest, and it wound up tasting like a creamsicle (which according to everyone who tasted it, was a huge success). We placed a shaped Florentine cookie on top, and served. One down, one to go.
Next up, the baked bad boy. This was the more challenging of the two, as it required very accurate preparation, mixing, and baking time/temp in order to achieve that perfect unpopped, yet thoroughly cooked soufflé bubble. We went with a traditional vanilla flavor, and anxiously hovered around the oven, peering through the glass trying to get a look at the puff-factor. The time had come, we opened the oven, and….
So, if I had to pick which one I liked better, I’d chose the frozen, and not because it was easier to prepare and there was no “puff anxiety.” I just love me some frozen desserts. I really do scream for ice cream. Just ask my friends. Break your eardrums, man.