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Article: KITCHEN DETECTIVE: ; This dessert is a creamy treat; Cream cheese has more flavor, texture than bechamel
- Article from:
- Charleston Daily Mail
- Article date:
- September 19, 2001
- Author:
CopyrightCopyright 2001 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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MOST souffles are no more than whipped egg whites folded into a
simple white sauce (a bechamel) or a similar mixture of milk, flour,
and butter. The mixture is then baked and the resulting dessert is
light, creamy at the center, and delicate.
However, souffles also can be made with a variety of
"alternative" bases.
I tested a few including applesauce, pureed bananas, and even
apricot baby food (it seemed like a good idea at the time) but the
one ingredient that outshined the rest was cream cheese. It has
enough substance to work much like a bechamel, but it provides more
flavor and texture.
However, a cream cheese souffle is quite different than the
standard French construct so I needed to ...