IMBB #20: Asiago and Chèvre Soufflé - A Blithe PALATE

Your email address:

Powered by FeedBlitz


  • A Blithe Palate™ - All content - text and photography are © 2005 - 2018 A Blithe Palate™ unless otherwise noted and credited. All rights reserved. "Blithe Palate" is a registered trademark of Cathy Hong.

« SHF #13: Chocolate Ravioli (Once More Into the Breach) | Main | Dinner Conversation »

October 23, 2005




I don't care too much for souffles...seems like such a lot of effort for something so...fluffy; but Asiagor and Chevre tempts me...yum!

Looks wonderful!


What a great post. I too, shy away from making "real" souffles. My assumption is that it way too complex and I'm sure it will absolutely fall.

I have made a mousse that's called Frozen Daiquiri souffle. It never goes near the oven (or the freezer for that matter) but has a collar around the souffle dish and when served stands a good 2 inches higher than the sides. It is delicious, but not really a souffle.

Yours is really beautiful.


I'm always so impressed by cooks who make souffles -- I remember my mom making some when I was growing up, and I've always wanted to try, but I'm afraid that it will fall and then I'll be stuck with something awful for dinner. But I think it's time to hold my nose and dive in. Do you know of any good entree souffles that have proven themselves? I want to start out with something that I know has worked for other non-professional chefs.


Ruth, I'd love to have that recipe!

Georgia, honestly, I think this recipe is a pretty good start. It produces a nice and fluffy soufflé; the trick is not to overbeat the egg whites or fold them in too well. From what I understand, soufflés are meant to fall so it's okay, but even if they do, this one tastes pretty good! Good luck -- feel free to email me at ablithepalateATgmailDOTcom if you have any questions!


Thanks for the advice -- maybe I'll try it this weekend. =)

Kitchen Chick

Very pretty! Such a delicate color. I just love the idea of twice-baked souffles allowing one to make them in advance. I have generally made only dessert souffles because I didn't have to coordinate them with other dishes, but the twice-baked souffle makes it easy to coordinate with a multi-course meal.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

My Photo

December 2018

Sun Mon Tue Wed Thu Fri Sat
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 31          
AddThis Social Bookmark Button