Hot Soufflé
Plated Dessert

Dessert soufflés are a very popular plated dessert  menu item.  The key to success here is making a quality base, and good timing to ensure that it gets to the table soon after leaving the oven.  Once everything is prepared it is a quick dessert to make.

Any type of flavoring may be added directly to the soufflé base such as chocolate, raspberry or Grand Marnier. The next step is to fold in the whipped egg whites, and then pour the resulting precursor of heaven into a buttered and sugared porcelain ramekin. Place all in a 425 F oven and stand back for exactly 18 minutes while magic converts simple raw ingredients into rare delicacy known only to the initiated.

The image of a delicate soufflé crashing into a deflated mass of flour and egg is more myth than fact.  Soufflé's are actually quite resilient if made correctly, though they must be served immediately as it is the loss of heat that allows this hot dessert to subside.

The only items needed to finish the soufflé are powdered sugar and vanilla sauce flavored with your choice of liqueur.