Second take on a souffle came out much better than the first. (And I didn't think there was anything wrong with the first one!) But these guys took off like rockets!
The souffle recipe is the same as the recipe from earlier, but the eggs were beaten just a bit longer, until the whites did not slide along the bowl when I tipped it. (That advice from the Herbfarm cookbook's "sidebar" section on souffles, which made the process that much easier!)
These were apple, mint and parmesian souffles. There is a sliced apple, fried in about a tablespoon of olive oil with salt and mint, which was added to the base just before the whites.
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