ChefTalk.com Top Picks
The easiest way is to prepare the whole base (without the eggwhites) well in advance and cool it. When serving mostly table by table, you only need to take the needed amount of base, just whisk the required amount of eggwhite and fold it in the number of pots you need at that moment, etc.
A soufflé always has to be cooked through, it's not a moeulleux which has a fluid center.
Edited by ChrisBelgium - 5/29/11 at 3:49am