Chef Frederic Duval and Chef Murphy introduce you to two takes on the tricky souffle. Try a sweet or savoury approach and nail the techniques for dodging this dishes’ troublesome reputation.
Begin with the basics - flour, eggs and butter thickened with a Roquefort blue cheese and tossed with panko breadcrumbs.
Roquefort Souffle Part 1
Start your souffle by creating a classic Roux Blanc – a combination of T45 flour and melted butter whisked with milk.
Roquefort Souffle Part 2
Melt the Roquefort cheese to make your béchamel, incorporating egg yolks before whisking and setting aside.
Roquefort Souffle Part 3
Next, learn the technique for preparing your souffle moulds. Brush, cool, whisk and fold your way to completion.
Roquefort Souffle Part 4
Part 4 takes you through the final steps – baking and plating! Learn how to bake your souffle for decadent results and impressive plating.
Equipment & Ingredients
Chef Murphy at Launceston Place sweetens things up with a passionfruit rice pudding souffle. Familiarise yourself with the set-up involved as well as the sweet components that compose this dish.
Passionfruit Rice Pudding Souffle Part 1
Begin by whipping and mixing your ingredients together creating a pudding base and fluffy white filling before moving onto part 2.
Passionfruit Rice Pudding Souffle Part 2
Watch the final part to learn the temperatures and times for baking as well as top-tips on a textured plate-up with a refreshing yoghurt ice-cream.