Instructions: To prepare ramekin dishes: Rub the inside of the ramekin dishes with softened butter, place in the refrigerator briefly to set. Then repeat the process and dust with grated parmesan cheese. Place back in the refrigerator until required.

To prepare souffle mixture: Put the milk and butter into a saucepan and bring to the boil. Remove from the heat and put to one side.

In a large bowl combine the egg yolks, whole eggs, parmesan, flour and cornflour. Gradually pour on the hot milk whisking as you do so. Transfer the mixture back into the saucepan and cook over a low heat, stirring all the time until it has thickened.

Add the mushrooms, cheese and herbs to the mixture and mix to incorporate.

Allow to cool until almost cold.

Preheat the oven to 180C, 350F, Gas Mark 4.

In a grease free bowl whisk the egg whites to a soft peak stage. Then gradually fold into the souffle base mixture.

Carefully spoon the mixture into the ramekins and place on a baking tray and then cook for 25-30 minutes or until golden, firm and well risen. Serve immediately.

Notes These delicate souffles are ideal served with a crisp herb salad.

NOTES : A foolproof hot souffle comprising of Pied Bleu mushrooms and herbs.Will rise to any occasion".Chilling time is required in this recipe for both the preparation of the souffle dishes and the cooling of the souffle mixture.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.