And here's my generic souffle recipe:

Almond Souffle

I looked in all my books, and couldn't find any recipes at all. So, I decided that a proportion of 50 ml bechamel per egg would be OK. it was. :+>

100 ml thick white sauce, made from a fairly dry roux.
2 egg whites, stiffly beaten
1 oz ground almonds (optional)
1 tablespoon sugar
few drops of almond essence, to taste

Mix the white sauce with the almonds, sugar and essence. Fold in eggwhites gently. Pour into two individual souffle moulds.

Put into oven that has been preheated to 240 degrees, and immediately turn heat down to 190 degrees. When it looks well risen (about 10 minutes) turn oven up to maximum to brown top.

When brown eat.

Very light and fluffy and delicate. And easy to make - just pinch a bit of white
sauce from another dish to use in this.


White Sauce:
Melt about a tablespoon of butter in a saucepan, add a tablespoon of flour, cook briefly while stirring, mixed. Add a small dash of milk, mix until smooth and thick, add another dash of milk, mix until smooth and not as thick, etc. One tablespoon of flour will generally thicken about 1 tablespoon of milk.

This recipe can be varied in many ways. The almond meal can be omitted and replaced with scraped vanilla bean, or a tablespoon of green creme de menthe which will give a pleasant green colour. Other liqueurs could be used. Very small chocolate chips can be added to create a chocolate chip souffle (if the chips sink to the bottom they were too big - experiment!). The souffle can be made more exciting by adding small pieces of sponge cake in the bottom of the souffle dish, soaked in brandy or liqueur. The milk in the sauce can be partly substituted with fruit juice or fruit puree. The sauce can be flavoured with melted cheese and the sugar omitted to make a cheese souffle.

A hole can be made in the top of the souffle and a sauce poured in - I prefer to do this with individual souffles and guests making their own hole and pouring in their sauce from a small jug.

A couple of my favourite combinations:

Almond choc chip.
Mint choc chip
Apple souffle with brandy soaked sponge in bottom

And using the previous chocolate souffle recipe:
Chocolate souffle with raspberry sauce
Chocolate souffle with vanilla custard (home made from left over egg yolks)

Audrey