invented himself -- the world's first instant souffle.

While a normal souffle takes over an hour to prepare and often comes out flat, Mr. Sommer's version takes just 12 minutes and is guaranteed to come out round.

"This is the answer to the household chef's dreams,'' said Mr. Sommer. "The frustration of slaving over an oven to prepare a souffle that might turn out to be a disaster is over.'' He spent two years developing the dessert, which was recently approved by the US Food and Drug Administration.

It will go on sale next month in the United States, Canada, Japan and Bermuda, to be followed by a release in Europe before the end of the year.

Apart from members of the public, Mr. Sommer expects many restaurant owners to buy his souffles to serve in their establishments.

The souffles are made from all-natural ingredients, including sugar, flour, egg yolk, whole eggs, powdered milk, natural flavourings, butter, vanilla and natural colours.

Two flavours, chocolate and strawberry, will initially be available but others, including cheese, rum and raspberry, are being planned.

Putting the ingredients into powder form was the most difficult part of the designing process, said Mr. Sommer.

"This is the first time in the world that someone has been able to do this for a souffle,'' said Mr. Sommer. "Others have tried and given up.'' He added: "We've done marketing surveys in Canada and have found that the public and chefs regard the souffle as the most difficult pastry dish to prepare.

"They take so long to make that, in restaurants, you have to let them know if you want a souffle before you've ordered the main course.

"Many restaurants have taken souffles off their menus because of the time factor.'' Despite the invention, his flagship restaurant, Fourways Inn, in Paget, will continue to serve the real thing.

And Mr. Sommer is reluctant to partake of the dessert even in private. "I'm on a diet,'' he said.

"I've lost 20 pounds in the last eight weeks and 36 pounds in total since January. Now it's off, it's going to stay off.'' ON THE RISE -- Fourways Inn owner Mr. Walter Sommer with his instant souffle.