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Best souffle

n
nmrios Aug 1, 2011 10:15 PM

Looking for the best sweet or savory souffle for dinner out tomorrow night. Starting from Chula Vista, but am willing to drive to north county. Thanks.

  1. w
    wrldtrvl Dec 23, 2011 04:43 PM

    We went to Mortons a couple nights ago specifically to have a dessert souffle as a Christmas treat. Unfortunately, for Morton's our standard of comparison was the raspberry souffle at Le Souffle Restaurant near the Louvre in Paris. My husband still says (4 years later) it is the single best dessert he has ever had. Morton's raspberry souffle was: expensive ($17.50), cooked perfectly, but lacking in the intense raspberry flavor of its Parisian counterpart. Lest you think that this is because raspberries are currently out of season, we had the Parisian souffle in the winter as well. As a cook myself, I wonder if the problem is just being to get their hands on the best raspberries (even at that price) or if it is a hesitancy to incporate enough fruit with the eggs for fear the whole thing will not rise correctly?

    7 Replies
    1. re: wrldtrvl
      souschef Dec 23, 2011 04:54 PM

      One thing that really intensifies the flavor of raspberry is lemon. Perhaps the Parisian restaurant used some lemon and Morton's did not?

      1. re: souschef
        w
        wrldtrvl Dec 23, 2011 05:01 PM

        I definitely did not taste any lemon in the Morton's versioin. As for the Parisian version, I am not sure. Too long ago, alas. The Morton's version did taste of raspberry, just much less intense.

        1. re: wrldtrvl
          souschef Dec 24, 2011 01:03 PM

          The lemon is there to intensify the raspberry flavor, but there is not supposed to be so much that you can taste it.

          Why not try to make it at home? That way you can experiment with it till you get it to your taste.

          1. re: souschef
            w
            wrldtrvl Dec 24, 2011 06:20 PM

            I did try to make it at home. Not so good. I wonder if my problem was my oven!! Yep, blame it on the oven. I guess I need to keep trying.

            1. re: wrldtrvl
              souschef Dec 24, 2011 07:54 PM

              Could well be the oven. I once made a chocolate soufflé in a relative's too-hot oven, and the top got almost burnt while the centre stayed too liquid.

      2. re: wrldtrvl
        Gypsy Jan Dec 24, 2011 05:32 PM

        Maybe this recipe from Le Cirque is something close to your experience (and, yes, it uses lemon).

        http://www.recipelink.com/mf/14/33916

        1. re: Gypsy Jan
          souschef Dec 24, 2011 07:51 PM

          A couple of comments on the recipe:

          - it's supposedly easier to puree frozen raspberries (that have been thawed out) than fresh, as the freezing process breaks them down, and they taste just as good.

          - I wonder why after they carefully fold the puree and whites together they put it into a pastry bag; I think that would cause the mixture to deflate a bit.

      3. 4
        4wino Aug 8, 2011 05:08 PM

        A few years back I had a superb one at El Bizcocho.

        -----
        El Bizcocho
        17550 Bernardo Oaks Dr, San Diego, CA 92128

        1. c
          cstr Aug 2, 2011 05:09 AM

          For a dessert souffle, Mortons Gran Marnier is excellent. More than enough for 2.

          1. c
            chezwhitey Aug 1, 2011 10:39 PM

            was this inspired by master chef?

            6 Replies
            1. re: chezwhitey
              n
              nmrios Aug 2, 2011 07:36 AM

              Yes (hanging head low in shame, hah :) My husband and I were reminded of a missed opportunity in Las Vegas to try a souffle. Ive never really had one, other than one I tried to make, and overcooked, at home.

              1. re: nmrios
                souschef Aug 5, 2011 08:57 AM

                "Ive never really had one, other than one I tried to make, and overcooked, at home."

                Don't give up; keep trying. It took me at least 6 attempts at my first soufflé, which was a Grand Marnier one. Making one is now trivial for me. BTW I'm an engineer, not a souschef.

                This is the book I used to learn how to make them:

                http://www.amazon.com/Observer-French...

                1. re: souschef
                  n
                  nmrios Aug 7, 2011 09:13 PM

                  Definitely plan on trying this one again. But, I would like to try a good one for "research" beforehand.

                  1. re: nmrios
                    souschef Aug 8, 2011 07:58 AM

                    Understood - you want a "benchmark". Do buy the book as it's useful for a whole slew of other things. I bought it and went from not cooking to becoming a fairly decent cook/baker.

                    Why don't you special request one at your favourite restaurant; maybe they'll do it for you. Try some place like Cavaillon.

                    -----
                    Cavaillon Restaurant
                    14701 Via Bettona, Suite 200, San Diego, CA 92127

                    1. re: nmrios
                      souschef Aug 9, 2011 09:51 AM

                      I just posted a recipe for a cheese soufflé on another board. Here's the link:

                      http://chowhound.chow.com/topics/7991...

                      1. re: souschef
                        souschef Sep 14, 2011 08:52 AM

                        Here's a link to a picture another Chowhound posted of a soufflé they made using the recipe I posted:

                        http://chowhound.chow.com/topics/8049...

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