By
Jessica Dady
published
This deliciously light orange soufflé is a great summer dessert and it's easy to make - go easy on that Cointreau!
Ingredients
- 2 medium eggs3 medium egg yolks
- 60g (2oz) caster sugar
- 6tbsp Cointreau or Grand Marnier
- Finely zested rind and juice of 1 orange
- 2 level tsp powdered gelatine
- 284ml carton double cream
- Chocolate curls, to decorate
- 8-10 small ramekin dishes, each about 60ml (2fl oz) capacity
WEIGHT CONVERTER
to
Method
- Place the ramekin dishes on a small plastic tray or a baking tray. Make a collar from foil to go around each dish. Each collar should be made from a strip of foil, folded over several times (3-4 layers). Wrap the collar tightly around the dish, making sure it touches the tray and stands about 2cm (3/4in) above the top of the ramekin. Repeat for all the dishes.
- Break the eggs into a bowl and add the egg yolks. Pour in the sugar and whisk the mixture until it's light and frothy and a trail is left when the whisk is taken out of the mixture - this is easiest if done in a table-top food mixer. Fold in the liqueur and orange zest.
- Pour the orange juice into a small bowl and sprinkle the gelatine over. Leave the gelatine to sponge for a few minutes then melt it, either in a microwave or over a pan of hot water. Whisk the double cream until it forms soft peaks.
- Carefully fold the melted gelatine and double cream into the orange mixture. Pour the mixture into the prepared ramekin dishes, filling them so that the mixture is about 1cm (½inch) above the top of the dishes. Place the tray with the dishes in the freezer and freeze soufflés for at least 6 hours, or overnight, before serving.
- Remove the soufflés from the freezer and peel away the foil collars before serving. Decorate with the chocolate curls.
