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What is the secret to making a good souffle?

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My souffles rise but they never look good. Also, in the past  i have done a coconut and lemon souffle. any other souffle ideas - sweet or savoury ?

thanks.

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You mustn't be intimidated by souffles. They are not as fragile as people would have you believe. Mainly the idea is that the more whisked egg white you add the higher it rises - but sooner it falls again and less it tastes of anything.

Even with moderate amounts of egg white, you need to flavour the souffle with something strong enough to cope with all this dilution. That's why cheese and chocolate - not necessarily at the same time - work so well.

If your souffles look untidy but taste okay then you only have a presentation problem. Try lifting them from the souffle dish and serving them on a plate, perhaps with a puddle of some well flavoured sauce or fruit puree

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