My partner wanted to have a go at this smoked haddock soufflé - by Michel Roux. The main difference being that we used full fat milk to poach the fish, rather than cream.
The problem began when we cooked the soufflé for the time suggested (seven minutes) and found it was still undercooked - very liquid, so we cooked it for a further two minutes. Even then it was still not cooked. It took a further three minutes before we decided it was ok to eat.
In total the soufflé took twelve minutes to cook. We also forgot to run a finger around the rim, so it was a bit lopsided.
But..... when it was finally cooked, we cannot begin to describe how delicious this was. Perhaps the difference in cooking time was down to professional ovens versus domestic ovens? Please give this a go - it was so light and tasty... In hindsight we should have tested with a cocktail stick - just as you would test a cake. We're not professionals and we may just have made an error or two.
I've worked out the calories for each serving to be around 300 calories each.
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