Instead of fighting the crowds of couples at hot spot restaurants on Valentine’s Day, treat your sweetie to an extra-special dinner and dessert at home on Thursday. Food Network’s one-stop Valentine’s Day destination has everything you need to plan a savory meal for two, while Chopped judge and Iron Chef Geoffrey Zakarian has the ultimate confection for an unforgettable supper — a showstopping dessert that’s by far more impressive looking than it is difficult to prepare, even for the most novice bakers among us.
FN Dish caught up with Geoffrey during a live cooking demonstration at the Borgata Hotel Casino & Spa in Atlantic City, N.J., and he shared his tried-and-true Flourless Raspberry Souffle recipe from his cookbook, Town/Country: 150 Recipes for Life Around the Table. He’s the first to admit that most people are “freaked out by souffles,” but he promises that there’s no reason to be. A master of souffles himself, Geoffrey first began making them in his earliest days as a chef at New York City’s Le Cirque restaurant. “That was my first job in the kitchen,” he told us. “I was a souffle chef.” There he’d prepare nearly 150 souffles every day, and he quickly picked up “all the tricks of the trade.”
Whether you’ve dabbled in from-scratch souffles before or are new to making them, Geoffrey explains that there are a few must-know secrets to pulling off this dessert successfully. Check out his top-five tips for baking up light, fluffy souffles every time, then read on to find his can-do recipe.