“A Soufflé (French: [su.fle]) is a baked egg-based dish that originated in the early eighteenth century in France. It is made with egg-yolks and beaten egg-whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, that means “to breathe” or “to puff”.”
A festive meal doesn't always have to be about excess, sometimes simplicity can be just as charming and delicious! A soufflé is the elegant answer to a simple festive meal.
A decadent and rich twice-baked Cheese soufflé by Chef Eric uses Boerenkaas and Gruyere, Dijon mustard and nutmeg. It makes for a beautiful brunch, light lunch or supper and is wonderful when served with the 2016 La Motte Méthode Cap Classique (what a festive choice!) or 2019 La Motte Chardonnay.
A less rich version comes from our Cape Winelands Cuisine cookbook. This recipe for a Goat's cheese and asparagus soufflé is a popular choice with the 2020 La Motte Sauvignon Blanc or 2020 Pierneef Sauvignon Blanc!
And then there is nothing to beat the drama and delight of a dessert soufflé. Chef Jenna has perfected the pouf of a very festive Orange soufflé, served with a creamy homemade vanilla and honeycomb ice cream - unbeatable with the intricate flavours of the newly released La Motte Straw Wine. Just as delightful with the intense sweet wine is the lighter Lemon and vanilla soufflé.
2020 changed many of the ways in which we usually do things, so why not ride the wave and swop some festive traditions for a sensational soufflé!