A souffle collar supports the top of a souffle until the contents set.
To make a collar, cut a piece of parchment paper. Make sure it is long enough to go around the souffle mold, allowing a slight overlap.
Fold the paper over several times to give the collar strength, but leave it wide enough to contain your souffle as it rises.
Wrap the dish with the parchment and secure it with a string. Once filled, the dish is ready for the oven.
If you're making a frozen souffle, you can replace the string with a rubber band. Fill the mold to the top of the collar and smooth off the top. Put it in the freezer until the souffle is firm, then remove the collar.

Instructor: Bianca Henry