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Some believe souffles are difficult to make, but once the basic principles are understood, they are easy to master. Here are some hints to render souffle-making a light task. While chocolate or coffee souffle are desserts made in heaven, it is a savoury souffle recipe that is included below. Whatever kind you choose to make, the same method applies.

WHISKING. It is best to use a steel balloon whisk in a metal bowl. Or, if using an electric mixer, use a metal bowl and run the machine at half pace. Whisk the egg whites until the mixture only just stands up in soft peaks when the whisk is lifted. When folding the egg white into the base mixture, the trick is to have both as close to each other in consistency as possible.

FOLDING. Use a bowl rather than a flat-bottomed container, ensuring it is large enough to hold the blended mixture comfortably. First add one spoonful of egg white to the base mixture, beating it in to soften the mixture. Then tip in the rest of the egg white and fold.

Use a large metal spoon, not a wooden spoon. Metal cuts neatly and cleanly through the mixture with as little disturbance of the air bubbles as possible. Hold the spoon near the head, not halfway up the handle. Do not stir, but use the spoon like a knife, cutting down to the bottom of the bowl, then turning the spoon to lift up the maximum amount of mixture from the bottom to the top. Repeat this action in various parts of the bowl (turning the bowl as you work). Do not over-beat.

THE PERFECT SOUFFLE. You can make the base in advance, but ensure it is slightly warmed before folding in the egg whites or it will be too stiff. It should be of not-quite-pouring consistency. Preheat the oven and put a baking tray on the middle shelf to heat also. Bake the souffle without opening the oven door until 5 minutes before the end. You can tell whether the souffle is perfectly cooked by giving it a sharp shove. It should just tremble slightly. If it wobbles easily it is not yet cooked. If it is rock solid it is too dry. Serve as soon as possible.

SPINACH SOUFFLE (Serves 4)

4 ounces sorrel

12 ounces spinach

Salt and freshly ground black pepper

2 ounces butter

Dried white breadcrumbs

2 ounces plain flour

10 fluid ounces milk

Pinch of cayenne

half teaspoon Dijon mustard

half cup grated mature cheddar

4 large eggs, separated

1 tablespoon grated parmesan

To prepare sorrel and spinach, remove stalks and wash leaves carefully. Place in pan of boiling water for 2 minutes. Drain well, squeezing any remaining water out, then chop finely.

Preheat oven to 400 degrees F. Lightly butter a 6 inch souffle dish or 4 large ramekins. Coat sides lightly with breadcrumbs.

Melt butter in a pan, then stir in flour. Add milk and bring to boil, stirring constantly. Boil one minute, then remove sauce from heat and stir in salt and pepper, cayenne, mustard, cheese, spinach and sorrel. Cool slightly.

Separate eggs, adding yolks to spinach mixture. Whisk egg whites then fold into spinach mixture as per instructions. Scrape souffle into prepared dish and bake for about 40 minutes, until just set.

Serve with a tomato sauce and sprinkle with grated parmesan.

Learn more about this author, Ann Johnstone.
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