Mixing the bouilie sauce base
After the disaster that was the cheese souffle, Cartoonist wanted to make a different flavor, so I told her to try making a sweet souffle. She thought that sounded like a good idea, so jumped into it. Once again we turned to the Julia Child Cookbook, and she picked out the Souffle a l”Orange. We still had some left over half and half, so she didn’t have to use yogurt to make the bouille sauce It thickened up well, but we didn’t want to do what the cookbook suggested which was mash the sugar lumps against an orange. Instead Cartoonist used the zest of the orange and put it into the sauce.
Mixing the egg whites
Having made marange, she was now an old hand at mixing the egg whites, and they got nice and fluffy. Instead of just vanilla extract, she also put in almond extract, and we didn’t have an orange liqueur, but we found a liqueur, and figured that was better than nothing.
Cartoonist followed the rest of directions and put it in the mold and then into the oven.
Finished sweet souffle
It rose just fine, but of course, as soon as as we punctured it, it fell. Tasted good, though it was sweet, and we put the left overs in a baggie, not sure what to do with them, until later.
