Black pepper souffle

I see that you said you can keep the Black pepper souffle in the Fridge for 30 minutes before you cook. What is the maximum holding once you have put the mixture in ramekins?

I have a tasting menu to cook with about 2 hours probably needed... is that possible?

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Rodrigo_Guimar_es_59502

I've seen many preparations and they always do the souffles before. Many hours of prep+service before the souffles are done. You will not have a problem with that!

Matthew_Snyder_68770

[wild guessing]

I think the worry is air fading out of the egg white meringue over time. If you make too far ahead of time, you won't get nearly the same rise or texture.

[/wild guessing]

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