50 g (2 oz) caster sugar
4 eggs, separated
4 tbsp plain flour
2 tsp arrowroot
300 ml (1/2 pt) milk
25 g (1 oz) butter
2 tsp grated orange rind
4 tbsp orange liqueur
icing sugar, to serve
4 eggs, separated
4 tbsp plain flour
2 tsp arrowroot
300 ml (1/2 pt) milk
25 g (1 oz) butter
2 tsp grated orange rind
4 tbsp orange liqueur
icing sugar, to serve
method
1. Preheat oven 180°C/350°F/gas 4. Grease a 1.4 litre (2 1/2 pint) souffle dish.
2. In a saucepan, mix together sugar, 1 egg yolk, flour, arrowroot and 3 tbsp milk.
3. Pour on remaining milk and mix until smooth. Bring to boil, stirring continuously. Simmer for 2 mins.
4. Remove from heat and beat in butter, remaining egg yolks orange rind and orange liqueur.
5. Whisk egg whites until stiff and gently fold into sauce. Pour into souffle dish and bake for 40 mins until well risen, firm to touch and pale golden.
6. Quickly dust with icing sugar and serve.
The recipe can be prepared in advance up to Step 4. Whisk the egg whites and fold in to mixture just before cooking.
2. In a saucepan, mix together sugar, 1 egg yolk, flour, arrowroot and 3 tbsp milk.
3. Pour on remaining milk and mix until smooth. Bring to boil, stirring continuously. Simmer for 2 mins.
4. Remove from heat and beat in butter, remaining egg yolks orange rind and orange liqueur.
5. Whisk egg whites until stiff and gently fold into sauce. Pour into souffle dish and bake for 40 mins until well risen, firm to touch and pale golden.
6. Quickly dust with icing sugar and serve.
The recipe can be prepared in advance up to Step 4. Whisk the egg whites and fold in to mixture just before cooking.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
