Orange Souffle
Orange Soufflé
Ingredients:
110g Caster Sugar, plus 1 tablespoon extra
45g Butter
2 tablespoons Flour
250ml Milk
½ teaspoon Vanilla Essence
4 Egg Yolks
2 tablespoons Orange Liqueur (Cointreau or Grand Marnier)
5 Egg Whites
Sifted Icing Sugar, to dust
Method:
Preheat oven to 220°C or 200°C fan. Grease 6 individual ovenproof soufflé dishes. Sprinkle bases and sides with extra sugar. Shake out excess.
Melt butter in a small saucepan on high heat. Add flour and cook for 1 minute, stirring constantly. Remove from heat and whisk in milk until smooth.
Stir in sugar, vanilla and ¼ teaspoon salt. Cook on low heat for 10 minutes, stirring constantly, until mixture thickens. Cool. Whisk in yolks and liqueur.
Using an electric beater, beat egg whites until firm peaks form. Fold egg whites gently through yolk mixture. Pour into prepared dishes and bake for 7 minutes. Dust with icing sugar and serve immediately.