Soufflé

Be sure to serve the aromatic sauce with each portion of soufflé. The sauce can be prepared one day before the soufflé is made.

At The Lakefront restaurant, this sensational dessert is served with bittersweet chocolate sauce or a simple dusting of cocoa powder and a few fresh strawberries.

October is the beginning of white truffle season, but if you have trouble finding white truffles, don't despair — these soufflés are delicious without them. Much of the deep flavor of this dish comes from Bra Tenero cheese. We tried lots of alternatives, and American Münster was the closest, though it won't turn the same golden brown color.

Soufflés are a British favorite. This recipe combines pieces of toffee in a creamy soufflé, with chocolate sauce on the side.

Serve as an entrée with salad and wine, or as a side dish with steak, ham or roast beef.

Can be prepared in 45 minutes or less.

What's the secret to a good soufflé? Beating the egg whites with the sugar until they are stiff and still very shiny, then folding them into the flavor base carefully in two or three additions so that the whites do not deflate. This dessert has an intense tangerine flavor, which comes from using the entire fruit, except for its seeds, of course. Any leftover tangerine syrup can be added to sparkling wine to make a mimosa with a twist.

Inside each soufflé is a melting chocolate truffle that adds richness and depth of flavor. It's the kind of over-the-top detail that places this dessert in the same league as any served in your favorite restaurant.

Serve these as an appetizer with a salad of baby greens.