By PATT

Re: TWICE-BAKED SOUFFLES
29 Apr 2008 12:09

for some time now I have successfully used Delia's super recipe for twice-baked goats cheese souffles - and have adapted it using finely flaked salmon for those friends who either don't eat cheese or don't like goats cheese.
MY QUESTION (ideally to DELIA!) is whether there is a
sweet version of twice-cooked (say choc) souffles;
would that be workable? so useful when preparing fairly large number for a summer dinner party outdoors.

Replies

By Sam, worthing west sussex, uk

Re: TWICE-BAKED SOUFFLES
29 Apr 2008 15:14

Patt, you might be better off putting this question in the Can You Help section........

This section is more used for gardening, and animal husbandry and other hobbies.

Sam

By PATT

Re: TWICE-BAKED SOUFFLES
29 Apr 2008 16:07

Many thanks Sam, I am new to these discussion forums.
PATT

By *Crumbs

Re: TWICE-BAKED SOUFFLES
30 Apr 2008 11:38

Hi Patt, I don`t see why not., providing the first cooking is sufficient to firm them up, at least enough to get them out of the bakeware. I`ve only just made a twice baked souffle recently, but I felt it would work with loads on different recipes. I`m going to try a seafood one next.
crumbs x