I have never made a soufflé, couldn’t have told you what was in it or how to make it. Neither had I tried one!!! All I could imagine was light as air, and cheesy texture. And I was right. It was so rich this recipe, full of a lot of cream and eggs (of course) and it certainly lived up to my expectations of a soufflé, light, rich and delicious. To make the soufflé I chopped up the crab into small pieces and prepared the ramekins with butter, bread crumbs and grated Parmesan. I had to use surimi as that’s all I could find at the supermarket but it was yum anyway. It gave the soufflé a lovely sweet flavour.
I’ve never made souffles before so this could be fun. The only ingredient I didn’t have aside from the oranges was a vanilla ice cream, which I found on special at my local market, so had to buy the vanilla bean organic coconut one! Yum. (Not really part of the souffle Read more…
