Making a soufflé

"On Food and Cooking - The Science and Lore of the Kitchen - Harold McGee, page 99 described: " the Souffle: A Breath of Hot Air
Souffles - savory and sweet mixes lightened with an egg-white foam, then dramatically inflated above their dish by oven heat - have a
reputation for being difficult preparations. Certainly they can be among the most delicate, as their name - French for "puffed," "breathed,"
:whispered" - suggest."
No need to stress over the famous souffle … it is not that hard to make! Join the Alliance and the Calmels who will be demonstrating how to
make a perfect soufflé.
This fluffy, light and sweet dessert is perfect for any occasion.
You cannot wait to eat it as it will deflate quickly!
This will be a combination of a chocolate, gluten free, souffle, and a side of creme anglaise.