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Orange Souffle Crunch

ingredients

serves 4 - 6
1/2 stick (4 Tbsp) 2 oz (50 g) butter
175 g (6 oz) digestive biscuits, crumbled
3/4 cup (150 g) Demerara (raw) sugar
2 eggs
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
grated rind and juice of 1 orange
1 tbsp (15 ml) orange-flavoured liqueur

method

1. Melt the butter and add the digestive biscuits and 50 g (2 oz) of the sugar. Stir and leave to cool.

2. Whisk together one whole egg and one yolk until thick. (For best results use an electric whisk.) Add 75 g (3 oz) of the sugar and continue to whisk until the mixture leaves a trail. Put to one side.

3. Whip the fresh cream until softly stiff. Add the orange rind and 30 ml (2 tbsp) of orange juice with the orange liqueur. Continue to whip the mixture until stiff. Leave to one side.

4. Whisk the egg white until stiff. Carefully fold the egg yolk mixture into the fresh cream followed by the egg white.

5. Starting with the biscuit crumb, layer the fresh cream mixture and crumbled biscuits into one large or individual serving dishes -but if glass dishes are being used, make sure they will withstand freezer temperature.

6. Place in the freezer until set and ready to serve.

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