Soufflé Mignon (Ernst Knam)

NOTE: This book is in Italian.

With the publication of Soufflé in 1998, Ernst Knam proved to be the master of preparation, changing our idea of ​​the dish's appearance and also of its feasibility. Eleven years later he revisits the much-loved theme, but with other objectives. This time Knam offers single-serving soufflés, sure to be successful in the home oven and easy to multiply according to the number of guests. Hot and cold, sweet and savory, with seven proposals for each season of the year, its soufflés become passepartout dishes, to be offered in every part of the menu.

The salmon and avocado soufflé will open a spring breakfast very well while the pesto soufflé will be the perfect entry for vegan friends. Castelmagno soufflé with fig sauce is a light alternative to the usual cheeses and panettone soufflé glacé is an unconventional Christmas cake. From the choice of eggs to the technique for skilfully whipping them, from the tricks on timing to the tastiest sauces, Knam has thought of everything to ensure that the soufflé becomes synonymous with success.