In this recipe you make a souffle base, which keeps chilled for up to 3 days. It can be used to make multiple batches, other flavors such as chocolate with a ball of chocolate ganache in the bottom to create its own sauce, blood orange using reduced juice and Grand Marnier, apricot using pureed dried fruit or lemon with raspberries like this one. This is a restaurant technique enabling us to make souffles last minute and offer many different flavors. We also put a thin disk of hardened chocolate on the surface of the souffle as it comes from the oven, which melts by the time it gets to the guest at the table.