ORANGE SOUFFLE

ORANGE  SOUFFLE:

INGREDIENTS:         ( serves 4 )

25  ml  orange juice
500  ml milk
125  g sugar, plus extra for coating
75  g flour
1  vanilla pod
5  eggs, separated
50  g butter
Orange sorbet, to serve
Chocolate  sauce, to serve

METHOD:

• For vanilla pastry cream, boil together orange juice, milk, 75 g of the sugar,flour and vanilla for 3 minutes. Add egg yolks. Simmer until the mixture thickens. Set aside.
• Grease souffle dish with butter and sprinkle with a little sugar. Slowly reheat pastry cream.
• Separately, whisk egg whites in mixing bowl and slowly add the remaining sugar until a meringue is formed. Gently add pastry cream to the meringue.
• Transfer the mixture to the preheated souffle dish and then sit the dish in a bain marie and bake in a preheated oven at 180c for 10 minutes. Remove from oven.
• Serve immediately with orange sorbet and chocolate sauce.