Orange Souffle

Orange souffle

Ingredients:

1. 11/2 corn flour
2. 7 eggs, seperated
3. 1/2 ltr milk
4. 33/4 th tsp gelatin
5. 10 tbsp fine sugar
6. 125-250 ml whipped cream
7. 5 oranges

Method:

1. Squeeze juice of four oranges and and separate pulp of one.Boil and cool milk. Mix cornflour and egg yolks into a smooth paste.Add the past and juice to the milk. ix and cook on medium heat, Stirring until smooth and thick. Soak gelatin powder 3-4 tbsp in tepid water. Dissolve over medium heat and add to orange custard. Mix well and cool.
2. Beat the egg whites until stiff peaks and hold. Sprinkle 1 tbsp of sugar at a time beating all until all sugar has been consumed. Carefully and gently fold eggs whites into the custard.
3. Put half of the milk and juice mixture into a bowl, add half of the whipped cream and fold orange segments into the mixture. Add the rest of the mixture. Decorate with piped cream round the edges of bowl. Make flowers of the orange segments, add coktail cherries to give colour.
4. Refrigerate immediately for 6 to 8 hours or overnight.
5. To obtain orange segments: with a sharp knife cut white pith from oranges; cut along both sides of each dividing membrane and lift out segments from centre.

Posted in: Luxury dessert