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can i make souffle in advance?

j
jcd Aug 26, 2007 07:06 AM

i've never made a dessert souffle before, and i was planning to make one for a dinner party tomorrow evening. i'm planning to make a passion fruit souffle that is egg white based. can i make them 4-6 hours in advance, and then refrigerate them until i bake them? thanks for the help ... i'm new to making desserts.

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  1. jinet12 RE: jcd Aug 26, 2007 09:09 AM

    No can do, sorry...Hmm..Just a suggestion, but if you are new at making desserts, why not try something a bit more foolproof? Another suggestion, make one tonight to test the recipe...

    1. Candy RE: jcd Aug 26, 2007 10:49 AM

      Yes you can. Souffle batters will keep for several hours before baking. Be sure to use some cream of tartar (just a tiny bit) or a bit of lemon juice to help stablize the eggs whites and help them keep their loft.

      1. Megiac RE: jcd Aug 26, 2007 03:20 PM

        It should hold in the fridge for a couple of hours, but 6 hours may be pushing it.

        1. j
          jcd RE: jcd Aug 26, 2007 04:11 PM

          thank you all for the suggestions. i'l let you know how it goes, assuming i decide to make the souffles. i think i'll go for it though...

          2 Replies
          1. re: jcd
            Carrie 218 RE: jcd Aug 27, 2007 07:37 AM

            I think you are better off making the base (flavored portion of the recipe) ahead of time. Then when your guests are there, all you have to do is whip the egg whites and combine the two for baking.

            Trust me, your guests will like the idea that you are baking them a souffle because of the very reason that it is perceived as being difficult. Also, by whipping the egg whites immediately before baking, you will get a better rise to the souffle. By preparing it ahead of time, you have the potential of losing a great deal of lift.

            1. re: jcd
              Candy RE: jcd Aug 27, 2007 08:11 AM

              I've not had a problem with it, you should be just fine. Souffles are not as diffficult as many people make them out to be. In fact they are quite simple. Don't let it scare you, just go for it.

            2. j
              jcd RE: jcd Sep 2, 2007 11:03 AM

              thank you all for the advice ... i'm finally getting the chance to report back. candy, as per your suggestion, i added a little bit of cream of tartar. i prepared the souffles approximately 2 hours in advance, and while they could have risen a bit better, they still rose well, and tasted fabulous. i agree, they were not as difficult as i expected them to be. i'll certainly make them again, likely again soon!

              2 Replies
              1. re: jcd
                Candy RE: jcd Sep 2, 2007 12:48 PM

                Glad you had success. Just keep at it and you won't give it a thought in the future. Sometimes in winter I make a spinach and cheese souffle for a meatless dinner. It is very satisfying. I will tell you I was absolutely horrified one night when I had my sister and her housemate over for dinner. I proudly pulled the souffle out of the oven and served it up. The housemate asked me for catsup and proceeded to pour it all over her portion!

                1. re: Candy
                  j
                  jcd RE: Candy Sep 2, 2007 03:53 PM

                  candy, that really is horrifying. i gasped when i read that. luckily for me, most of my dinner guests have rather refined palates. there's nothing you can do in a situation like that, but it would kill me inside to see such a beautiful dinner get ruined like that.

                  i have decided to try the same souffle again soon in an attempt to perfect it. my husband and i are on a passion fruit kick right now, and i've done everything from passionfruit scallop ceviche through passion fruit cheesecakes, and souffles had to be tried. once i perfect this one, i'll move on to other souffles, including savory.

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