Today we started work on souffle in a can. It is not really a can, we use the whipped cream canister, but what is really neat is the souffle 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 souffle with the most intense pistachio flavor. That is the key. The souffle is primarily the flavor base. Because of that we are not searching for the flavor when eating the souffle, we are presenting front and center. The other exciting aspect of souffle 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 souffle. Imagine making nearly instant souffle's at home. Imagine a souffle without worry. I am off to find some rhubarb and freeze dried strawberries for my next attempt at this quite simple and worry free souffle.
By the way, I believe this approach will work equally well with savory souffles.
