How-to Souffle with Style

Dear Pre-Baked Soufflé,

I’ve been a good girl. I’ve done everything you could asked of me:

I’ve used the freshest eggs.

I’ve made a slaying custard base with béchamel, cauliflower puréed with brown butter, mustard seed, chives, and a hint of tarragon. And I added Emmental even though I know it’s cheesy.

I made sure the egg whites were warm and toasty before whipping them to satiny perfection.

I roasted the cauliflower florets to bring out flavour and keep you from being weighed down.

With your collar, you have the extra room you need to grow;

And I kicked all humans out of the kitchen and muted all tech, so you can meditate undisturbed.

Now don’t be basic. Rise and show all your airy glory!

Your ever-faithful gourmet baker,

Ruby

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