Le Soufflé ~ Le Oooh, Le Ahhh

Few dishes elicit such a visceral reaction quite like a precariously towering, steaming soufflé puffed up in all it's glory. Upon placement, a purring of oooohs and ahhhhhhs commence, ending only when the last bite of these delectable clouds has been consumed. So why is it that something so physiologically powerful is so darn hard to make right and so easy to make wrong? A myriad of landmines are buried on the path to a perfect soufflé... Click here to find out where....

Comments

[Alex]

Had (quite demanding) guests yesterday for dinner, and tried your Caramelized Pineapple. Did not use the rum, but still it came out perfect and was delicious! The caramel sauce was like a liht toffee and the guests almost licked their plates (and we are talking of an Ambassador...)
Thank you!

[laura @ cucina testa rossa]

hi alex, thanks so much for your note! i am so glad that you not only tried the recipe but that it turned out well and your guests liked it.....sans rum! ;-) laura