* Pre-heat oven to 350°.
* Butter and flour a set of four smaller souffle dishes.
* Prepare your basic fruit sauce to be mixed with the beaten egg white (all a souffle really is a sauce mixed with whipped egg whites).
* When beating egg whites, it's really important not to have any egg yolk in them; even a couple of drops of yolk will pretty much mess up your souffle because you wont get the texture you need when you're whipping the eggs.
* Now use an electric mixer at high speed to beat the egg whites until the leave soft peaks when you pull out the beaters, don't beat the egg whites until they're too stiff or you will have made a meringue.
* Add 1/4 of the egg white to the sauce that you've already made and mix.
* Fold, which is nothing like mixing, the sauce into the egg whites with a rubber spatula; at this step you can solid ingredients to the souffle like chopped veggies or fruit or cooked meat.
* Place mixture in Side Dishes
* Dishes and Plates
* Fish Plates
* Fruit Plates
* Pots and Pans
