INGREDIENTS

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.  Converted by MC_Buster.  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.  Converted by MM_Buster v2.0l.

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