Finally, a fact that follows from both the up and the down sides of the soufflé principle: a fallen soufflé will rise again if put back into the oven Those air bubbles are still in there, as is most of the moisture; and both air and moisture will expand again as the temperature goes up You won’t get as high a rise the second or third time around, because the soufflé mix has stiffened and there’s less water available But you can resurrect leftovers, or cook the soufflé once to set it and unmold it, then again to serve it The Soufflé Base The soufflé base, the preparation into which the foamed egg whites are incorporated, serves two essential purposes The first is to provide the soufflé’s flavor (the base must be over flavored to compensate for its dilution by tasteless egg white and air) The second purpose is to contribute a reservoir of moisture for the soufflé’s rise, and starch and protein to make the bubble walls viscous enough that they won’t ooze down again Usually the base is precooked and can’t actually thicken during the soufflé’s rise The bubble walls are set by the egg white proteins, which can be effective only if they’re not excessively diluted by the base material The usual rule is to allow at least one white or one cup whipped white per half-cup/125 ml base The consistency of the base has a strong influence on soufflé quality Too liquid, and the soufflé will rise and spill over before the egg proteins have a chance to set Too stiff, and it won’t mix evenly with the foamed whites or rise much A common rule of thumb is that the base should be cohesive yet soft enough to fall of its own weight from a spoon Many Formulas Soufflé bases are made from a broad range of ingredients Those that contain just egg yolks, sugar, and flavoring are the lightest and most delicate and produce ... the egg white proteins, which can be effective only if they’re not excessively diluted by the base material The usual rule is to allow at least one white or one cup whipped white per half-cup/125 ml base The consistency of the base has a strong... The consistency of the base has a strong influence on soufflé quality Too liquid, and the soufflé will rise and spill over before the egg proteins have a chance to set Too stiff, and it won’t mix evenly with the foamed.. .the bubble walls viscous enough that they won’t ooze down again Usually the base is precooked and can’t actually thicken during the soufflé’s rise The bubble walls are set by the egg white proteins, which can be effective