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Orange Soufflé

PREPARATION TIME: 20 minutes, plus 1 hour to cool
COOKING TIME: 30 minutes
OVEN: Preheat to 180°C (350°F, gas mark 4)

Image of Orange Soufflé
Ingredients

2 oz (60g) granulated sugar
1 ½ level tablespoons corn flour
4 fl oz (115 ml) skimmed milk
1 egg, separated, plus 3 egg whites, size 2
2 tablespoons orange liqueur
Finely grated rind of 2 oranges
½ teaspoon vanilla extract

Details

Serves: 6


Method

1. Mix the sugar and corn flour in a saucepan, then stir in the milk little by little. Bring to the boil over a moderate heat, stirring continuously. Reduce the heat to low and simmer, stirring, for 30 seconds.


2. Remove from the heat and cool slightly. Beat in the egg yolk, orange liqueur, orange rind and vanilla extract. Pour the custard into a bowl and lay a disc of wetted non-stick baking paper directly on it to prevent a skin from forming on top. Leave the custard for about 1 hour to cool to room temperature.


3. Whisk the egg whites until they hold soft peaks. Fold 1 tablespoon of the egg white into the orange mixture to lighten it, then gently fold in the rest of the egg white. Spoon the mixture into a deep soufflé dish 7in (18cm) in diameter. Bake in the heated oven for about 30 minutes, or until the soufflé is well risen and lightly browned on top. Serve immediately.


Use Seville oranges when they are in season, for a particularly zesty soufflé.

ONE SERVING:-
CALORIES 80
TOTAL FAT 1g
SATURATED FAT 0
CARBOHYDRATES 15g
ADDED SUGAR 10g
FIBRE 0
SODIUM 65mg

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