Orange Soufflés

Ingredients

Soufflés

2½ tbsp orange marmalade 40ml Grand Marnier Squeeze of lemon juice

1½ tbsp caster sugar, plus extra for dusting 120ml egg white (about 4)

For greasing: softened butter For dusting: pure icing sugar 4 ovenproof 200mL ramekins

Spiced orange custard 300ml pouring cream 3 cinnamon quills

1 vanilla bean, split and seeds scraped

½ tsp finely grated nutmeg

Zest and juice of 1 orange 3 egg yolks

40g caster sugar 30ml Grand Marnier

Method

For the custard

Bring cream and spices to the boil in a saucepan over medium-high heat. Add orange zest and infuse 15   min.

Whisk yolks, sugar and orange juice in a bowl until pale. Pour in cream mixture, and whisk.

Return to pan and stir continuously, until thickened enough to coat the back of a spoon.

Strain into bowl, and whisk in Grand Marnier. Refrigerate until chilled.

For the soufflés

Preheat oven to 220°C. Brush ramekins with melted butter, and dust with sugar.

Stir marmalade and Grand Marnier in a small saucepan over low heat until melted. Stir in lemon, and let   cool.

Whisk egg white in electric mixer until soft peaks form, adding 1 tsp sugar whilst whisking. Sprinkle in remaining sugar. Fold in marmalade until just combined.

Spoon into ramekins. Level tops with a spatula and run your finger around the edge of each ramekin to clean.

Bake until well risen and golden (8-10 min).

Dust with icing sugar and serve with the orange custard.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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