The two leftover soufflés were chilled overnight in the fridge and I had thought of reworking them as a double cheese soufflé, but was wary of the high fat content this would require. Instead, we just eased them out of their ramekins, and served them chilled with an avocado, sliced cabbage and tomato salad. Chilled, the soufflé had much similarity to a quiche. That, the lack of added cream, and after 1500 metres in the pool, made for a much less guilty experience. But who needs that? I managed to eliminate that sense of well-being pretty swiftly with a night of debauchery.
It's all about balance, as we know.
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