Kahlúa Soufflé with Ground Espresso
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Appears in Cook's Illustrated September/October 2000
WHY THIS RECIPE WORKS
Our simple, foolproof soufflé recipe began with a base of bouille (a paste made from flour and milk), enhanced with butter and extra flour for a creamy rather than foamy soufflé. We whipped the egg whites with cream of tartar and granulated...