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Coffee Orange Souffles

ingredients

serves 6
6 large thick skinned oranges
3 eggs, separated
100 g (4 oz) sugar
15 g (1 tbsp) powdered instant coffee
30 g (2 tbsp) cornflour
15 ml (1 tbsp) Cointreau

method

1. With a sharp knife, cut the top from each orange and a thin slice from the base so that they stand upright.

2. Using a teaspoon or grapefruit knife, gently remove the flesh from the inside. Squeeze the flesh to extract the juice and strain it.

3. Beat together the egg yolks, sugar, coffee and cornflour. Dilute the orange juice. Put over a low heat and, stirring constantly, bring to the boil. When the mixture has thickened, remove the pan from the heat and stir in the orange liqueur. Cover and leave to cool.

4. Thirty minutes before serving, whisk the egg whites until they form really stiff peaks and gently fold into the coffee cream.

5. Spoon the filling into the shells until level. Transfer to an ovenproof dish and bake for 10 to 15 minutes at 220°C (425°F) Gas 7 or until well risen and set.

6. Serve immediately.

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