3 medium size eggs, separated
1 tbsp caster sugar (superfine granulated)
1 orange, zest very finely grated and pared
1 tbls (15 g) 1/2 oz butter
400 g can rhubarb pie filling
1/2 tsp ground ginger
1 tbsp caster sugar (superfine granulated)
1 orange, zest very finely grated and pared
1 tbls (15 g) 1/2 oz butter
400 g can rhubarb pie filling
1/2 tsp ground ginger
method
1. Preheat the grill to medium.
2. Beat the egg yolks and sugar until pale. Stir in the orange zest.
3. Whisk the egg whites until stiff, then fold the yolks carefully in.
4. Gently melt the butter in a 23 cm frying pan. Carefully pour in the egg mixture to cover the base. Cook until the base is golden and the souflette is beginning to set. Place the frying pan under the grill for 1-2 minutes to finish, the souflette should be golden and puffy.
5. Meanwhile gently heat the pie filling, orange segments and ginger in a small pan.
6. Slide the souflette onto a serving dish, pour the pie filling over one half, fold the souflette over, sprinkle with icing sugar and serve in wedges with creme fraiche.
2. Beat the egg yolks and sugar until pale. Stir in the orange zest.
3. Whisk the egg whites until stiff, then fold the yolks carefully in.
4. Gently melt the butter in a 23 cm frying pan. Carefully pour in the egg mixture to cover the base. Cook until the base is golden and the souflette is beginning to set. Place the frying pan under the grill for 1-2 minutes to finish, the souflette should be golden and puffy.
5. Meanwhile gently heat the pie filling, orange segments and ginger in a small pan.
6. Slide the souflette onto a serving dish, pour the pie filling over one half, fold the souflette over, sprinkle with icing sugar and serve in wedges with creme fraiche.
serving amount
serves: 4
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