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Orange Souffle

ingredients

serves 4
4 large oranges
1 lemon
30 g (2 tbsp) butter
30 g (2 tbsp) plain flour
4 eggs, separated
45 g (3 tbsp) sugar
icing sugar

method

1. Cut the oranges in half crossways and carefully remove the flesh. Squeeze to extract the juice.

2. Add the juice of the lemon to the juice of the oranges.

3. Carefully cut strips of peel off half of each orange. Blanch in boiling water for 5 minutes.

4. Melt the butter in a heavy-bottomed pan. Add the flour and cook, stirring constantly, until all the butter has been absorbed.

5. Slowly add in the fruit and juice and peel, stirring constantly, and cook until the sauce thickens and comes to the boil. Simmer gently for 2 minutes.

6. Whisk the egg yolks with the sugar until they are thick and frothy. Stir into the sauce, off the heat.

7. Whisk the egg whites until they are stiff but not dry. Gently fold them into the sauce, starting with just one spoonful and gradually adding the remainder.

8. Grease a 600 ml (1 pt) souffle dish and sprinkle the base with sugar. Pour in the souffle mixture and bake at 200°C (400°F) Gas 6 for approximately 25 minutes or until well risen.

9. Sprinkle with icing sugar before serving.

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