Orange souffle
| Serves: | 6 |
|---|---|
| Preparation time: | 20 minutes |
| Cooking time: | 10-15 minutes |
Ingredients
- Président Slightly Salted Butter, for greasing
- 300ml Just Milk Semi-Skimmed
- 4 tbsp Billingtons Golden Caster Sugar
- 1 sugar cube
- 1 large orange
- 1 vanilla pod, split
- 35g Allinsons Wholemeal Plain Flour
- 4 free-range eggs, separated
- 4 tbsp Cointreau
Equipment
- Pyrex Ceramic Ramekins
Method
- Preheat the oven to 200°C/400°F/Gas 6. Grease the inside of Pyrex Ceramic Ramekins with butter and Dust with caster sugar.
- Rub the sugar cube over the skin of the orange to extract the oil, then Crush the sugar cube in a bowl.
- Grate the orange peel to remove the orange Zest and set aside the zest for later.
- Pour the Just Milk into a pan, add the vanilla pod, the crushed sugar cube and the orange zest over a low heat. Bring to the Boil, stirring occasionally, then remove from the heat. Leave to Cool then remove the vanilla pod.
- Place the plain flour and the caster sugar into another pan and add a splash of the cooled vanilla and orange-infused milk. Place over a low heat and gradually Stir in the remaining milk infusion, mixing well to avoid lumps. Bring to the boil, then remove from the heat and stir well for a couple of minutes until smooth and thickened.
- Whisk the egg yolks into the cooled sauce one at a time and add in the Cointreau.
- Place the egg whites into bowl and whisk until soft peaks form when the whisk is removed.
- Fold the whisked egg whites into the cooled sauce. Transfer the soufflé mixture to the prepared ramekins. Place the soufflé into the oven to bake for 10-15 minutes. Serve immediately at the table in the ramekins.
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