Rise to the challenge with Michelle Southan's lighter-than-air souffle.

Grab the July issue of taste.com.au magazine to learn Food Director Michelle Southan's secrets to creating the perfect Lemon Souffle. Using simple pantry ingredients and clever techniques, you'll by baking your way to sky-high perfection in no time!

Make sure you share a photo of your creation with us using #tastecooktheissue to enter our brand new Cook the Issue competition!

Here's a taste of Michelle's handy tips:

1 Chilled egg whites don’t whip very well, so bring your eggs to room temperature before starting. This makes it easier to incorporate more air into the mixture.

2 Gently spooning the soufflé mixture into the dishes, rather than pouring, prevents loss of air within the mixture and keeps the soufflés light and fluffy.

3 Running your finger around the rim of the soufflé dish, with your finger slightly in the mixture, helps make the soufflé rise up straight with the ‘top hat’.

Pick up a copy of the July issue of taste mag for the full story, out now for just $3.99!

Source

Taste Magazine - July 2015

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