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Northshore October 2025
Recipe courtesy of All-Clad So often a soufflé is thought of as a last minute dessert. True, the baking is done just before serving, but the entire soufflé can be finished and refrigerated for up to 2 hours before baking. Chef Keller adds cornflour to the soufflé mixture to help keep if from collapsing once it is removed from the oven. By taking care in the preparation, this soufflé will rise very high in the pan and make a dramatic presentation.   Chocolate Soufflé by Chef Thomas Keller Serves 2 • 1 tablespoon plus 1 1/2 tsp. granulated sugar • 1/2 teaspoon cornflour
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