Warm Orange Soufflé Recipe

Ingredients

Serve 6

• 1 large orange, washed 14 large egg yolks

• 1/3 cups/270 g granulated sugar

• 1 tsp vanilla extract

• 2 tbsp all-purpose/plain flour

• 1 tbsp potato starch

• 2 tbsp butter, melted

• 4 tbsp orange liqueur

• 2 large egg whites

• 1/8 tsp salt

• candied cherries, halved, to decorate            

• 4 tbsp confectioners'/icing sugar, to dust

• 1 orange, thinly sliced, to decorate

Method:

1. Place the orange in a small saucepan and cover with boiling water. Cook over medium heat for about 30 minutes, or until the liquid is reduced by half. Drain and cover with cold water.

2. Return to the heat and cook for about 30 minutes, or until the liquid is reduced by half again. Drain and repeat the process again. Drain and let the orange cool completely.

3. Preheat the oven to 25°F/170°C/gas 3.

4. Beat the egg yolks, 1/2 cup (100 g) of sugar, and vanilla in a large bowl until pale and creamy.

5. Cut the orange flesh into pieces and chop in a food processor until pureed.

6. Fold the orange puree into the beaten egg yolks, followed by the flour, potato starch, butter, and orange liqueur.

7. Beat the egg whites in a large bowl until stiff. Gradually add 2/3 cup (140 g) of sugar, beating until all the sugar is blended and the mixture is thick and glossy.

8. Gently fold the yolk mixture into the beaten whites. Butter six ramekins or soufflé molds. Sprinkle the remaining sugar into the ramekins, coating the insides evenly. Spoon in the mixture and bake for about 45 minutes.

9. Turn out onto serving dishes. Dust with the confectioners sugar and decorate with a cherry and slices of orange. Serve warm.