Today we started work on soufflé in a can. It is not really a can; we use the whipped cream canister. What is really neat is the soufflé cooks quickly, it has no eggs, and it will not fall. Our first tests were with pistachio as a base. We used California pistachios in the base along with some brown butter, water, mascarpone, pistachio oil, sugar, xanthan gum, and Methocel. (Now that we have a base recipe, I think we will use Turkish pistachios for a more intense vibrant green color and flavor.) The result is a light, airy soufflé with the most intense pistachio flavor. That is the key. The soufflé is primarily the flavor base. Because of that, we are not searching for the flavor when eating the soufflé; we are presenting it front and center.
The other exciting aspect of soufflé in a can is that we can just have the base in an iSi canister and shoot it into a container and bake. Imagine not having to pre-order your soufflé. Imagine making nearly instant soufflés at home. Imagine a soufflé without worry. I am off to find some rhubarb and freeze-dried strawberries for my next attempt at this quite simple and worry-free soufflé. By the way, I believe this approach will work equally well with savory soufflés.
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