This deliciously light orange soufflé is a great summer dessert and it’s easy to make – go easy on that Cointreau!
- 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
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.