Spencer and I had never made souffle before, and now we have. The End.
Just kidding... If that is all we had to say, we would not have made a blog documenting all our interests, and as food is a big one, there is more, much more.
I follow David Lebovitz's blog, and you could say I am a fan, in the adoring sense of the word. He made this Goat Cheese Souffle, so I expected it to be amazing; more amazing than it actually turned out.
The list of ingredients is fairly succinct.
And the steps are generally basic.
And the finished product was overall lacking.
They looked great!
But I think we desired a greater distinctness to the flavor. I would of liked the cheese to stand out more to give it a tangier bite. Adding extra sugar to the base, sprinkling the top, and finishing it off with a squeeze of lemon definitely helped or else it would have tasted like emulsified air. The pairings of raspberries, and salted dark chocolate did help to enhance the dish.
If I were to make this again, I would use a more pungent cheese, like gruyere, maybe in combination with parmesan, add more lemon, keep the sugar, and incorporate rosemary. Though the ingredients were a little off, the texture turned out great; slightly golden top with a somewhat runny middle.
Though I may seem critical...I am, the souffles were not bad at all. They were light, airy, sweet, tangy, and perfect for summer. I would just make some improvements, and I believe our readers deserve to know the truth.
xo,
LA
What I'm listening to: Daylight by Matt & Kim
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