Sweet, salty and with bitter notes of caramel and the satisfying crunch of popcorn, the base of these soufflés is made from a velvety smooth rice purée instead of crème pâtissière – this adds stability, meaning they can be fully assembled a few hours ahead of cooking. You will need four soufflé moulds for this recipe.
4 30 MINSHRS 10 MINS |
