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Freezing raw souffle batter!

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Freezing raw souffle batter!

JeffW | Jan 18, 2006 04:55 PM

Greetings Hounds,

Last night for a party I was going to prepare Grand Marnier Souffles. After the dinner, our company had to leave unexpectedly. This morning I whipped the whites, folded them into souffle base, poured the batter into buttered/sugared ramekins- - -and then I popped them into the freezer!
Years ago I remember an article from Bon Appetit magazine that actually had you do all of the above, ON PURPOSE! The souffles were baked right from the freezer, and I seem to remember some Mocha Chocolate Chip Souffle coming out perfectly.
My G.M. souffles generally bake for 22 minutes, in a 375 oven. I now have 4 frozen souffles to experiment with, and I may end up baking them 1 at a time, until I come up with the right timing- - -but in the meantime, if any souffle baking hounds have any thoughts for my first attempt, (timing wise), I'm all ears.
Cheers,
Jeff

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