Soufflé is a delicious, light dessert, but one that requires perfect timing in order for it to be enjoyed at its best. It will remain risen for only a minute or two, so ensure your guests are seated and ready once the soufflés leave the oven.

A little pre-preparation is best for this recipe. Firstly, ensure your soufflé moulds (ramekins) are properly prepared before starting, as otherwise the soufflé may not rise evenly. You will need six 150ml ramek in dishes for this recipe.

Prepare the ramekins by brushing the inside base and sides with a generous layer of melted butter using vertical strokes. Refrigerate until set. Brush again with a second layer of butter, and then coat the inside of the ramekins with grated chocolate by sprinkling in the chocolate and rotating the ramekin, so that the sides and the base are evenly coated.

Pre-heat your oven to 190 degrees centigrade (gas mark5 ).You can prepare the cre’me pátissie’re base in advance if you like and keep it chilled.

Citrus Souffle´ with Grand Marnier (serves six)

Créme Pátissiére base Ingredients

150ml milk
100ml double cream
40g caster sugar
15g plain flour
10g cornflour
3 large egg yolks (free-range)

Method

1. Sift the flour and cornflour together in a bowl. Heat the milk and cream in a heavy based saucepan with one tablespoon of sugar, until it starts to boil.
2. Beat the egg yolks and remaining sugar together in a large bowl, then beat in the flour a little at a time. Slowly pour on a third of the hot milk, whisking well so the mixture stays smooth. Whisk this back into the pan.
3. Simmer gently, whisking continuously for about three or four minutes until the mixture is smooth and thickened. Remove the mixture from the heat and put in a bowl. Cover and cool, stirring the mixture occasionally so that a skin does not form.

Soufflé mixture

Ingredients

Créme Pátissiére base
Grated zest and juice of 1 lemon
Grated zest of 1 large orange
500ml freshly squeezed orange juice
3 tablespoons grand marnier
2 large free-range egg whites
50g caster sugar
To coat the soufflé moulds
40g unsalted butter (melted) 4-6 tablespoons grated chocolate

Method

1. Mix the citrus zests into the Créme Pátissiére base. Pour the lemon juice and all of the orange juice into a saucepan and boil until reduced to 200ml.
2. Stir into the Créme Pátissiére and allow to cool. Mix in the grand marnier.
3. Whisk the egg whites in a bowl until they are stiff. Gradually whisk in the sugar, then carefully fold the egg whites and sugar into the Créme Pátissiére mixture using a wooden spatula. Ensure you fold from bottom to top, starting from the centre and going towards the left. At the same time the bowl is rotated in the opposite direction. This will ensure the soufflé mixture is well mixed while the whites keep their fluffy consistency.
4. Soufflés are always served in the moulds in which they are cooked. Ensure your moulds are correctly prepared and spoon the mixture into the dishes. Use a knife to level the mixture at the top of the mould.
5. Place on a baking tray and bake for 12-15 minutes until the soufflés are risen and golden brown. Remove from the oven and serve immediately — remember you only have a minute or two before they start to lose their air and deflate.

Place the ramekin dish on a dessert plate and serve with a spoon of vanilla ice cream or a sorbet of your choice.

You can also pierce a hole in the top of the soufflé and pour warm chocolate sauce into the centre for added decadence.