I love the movie Sabrina, featuring Audrey Hepburn. There is a very specific scene in which she is in France at a cooking school and she was tasked in making a soufflé. As her instructor was going up the line critiquing the student’s soufflés, Sabrina was standing there and her soufflé caved in… FAIL! This scene scared me away from every trying to make one, as they ARE very delicate and take a light touch to make.
The key to making a soufflé is, I think, is in the whipped egg whites. I use room temperature eggs, and whip them to a stiff firm peak. They were glossy in appearance and held their shape. It takes practice to know when you are done whipping. If the egg whites break, thus are over-whipped . . . just start over. No problem! Mistakes happen, believe me, they happen a lot, but baking and cooking is all about trial and error and learning from those errors!
I also worked with plating and setting for the pictures. I took over 150 pictures and only had a handful that turned out almost perfect. I know I have to work on the lighting and background, but I was happy with them. See the recipe tab for the printable recipe.
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