For Tami’s Soufflé themed Donna Hay event I decided to stick with Donna’s original Cheddar and Spinach Soufflé recipe, however I want my entry to be a little more “cutesy”.
I adore things in miniature and they are the perfect fun thing to give my “little angels”.
Thinking the flavours would be a perfectly matched for breakfast,
the inspiration arrived for “Baby Breakfast Egg Cup Soufflé”
As I said I stuck with the original recipe, apart from two minor adjustments, the cheese I used was some traditional Swiss Gruyere which I still had leftover from the “silly season.”
The second adjustment was, I in fact halved the recipe, using two eggs instead of four! The halved recipe made around 14 small (40 ml egg cup) Soufflé.
Also as I was feeling a tad lazy to haul out my electric mixer and beaters, I whisked the egg whites by hand, much faster and less clean up!
They were a tasty treat for breakfast, if very difficult to catch on the camera!
I burnt my poor little fingers racing them to my wee studio setup!
I was a little disappointed with the shots I got, plus to my torment some dust, in the way of a little hair had settled in/on the lens. I never, perhaps very rarely “airbrush”, crop or touch up my photos in any way, yet today I had to remove those nasty blemishes.
Before taking any new shots I will have to inspect the lens very carefully and blow the little buggers away!
Still it was a lot of fun, I haven’t made many Soufflé before and this was certainly the first time attempting to photograph them.