How to Prepare a Cold Souffle Dish

A cold souffle cannot rely on air to help it to rise in the way that a hot souffle does, hence it needs the sides of the dish it's in to help it reach upward. This article explains how to prepare a dish for a cold souffle, by creating a collar for the dish.

Steps

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    Select the souffle dish you'll be using.
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    Make a collar. To do this, wrap a layer of foil or baking paper around the outside of the souffle dish that rises about 3 centimeter (1.2 in) taller than the edge of the dish.
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    Add another layer of foil or baking paper. The idea is to ensure double thickness so that the collar stands up stiffly.
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    Secure in place. Use a large rubber band, tape, or string to keep the wrapper layers in place.
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    Prepare the cold souffle as directed in your recipe. Pour it into the prepared cold souffle dish as high as needed and follow the chilling directions outlined in the recipe.
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    Serve. Remove the layers prior to serving. Everyone will wonder how you managed this amazing feat!

Things You'll Need

  • Kitchen foil or baking paper (parchment paper)
  • Scissors for cutting the foil or paper
  • Rubber band, twine, or tape to secure the foil or paper
  • Souffle dish

Article Info

Categories: Recipes