soufflé technique

The soufflé technique involves carefully folding whipped egg whites into a flavorful base mixture (such as cheese, chocolate, or fruit purée). This folding process introduces air into the mixture, creating a light, airy consis­tency that rises when baked. The key is gentle, deliberate folds to retain the air and avoid deflating the mixture. The result is a delicate, fluffy dish with a tender interior and a slightly crisp top, often served as a dessert or appetizer. This method highlights precise mixing to achieve the perfect rise and texture.