HOT ORANGE SOUFFLES IN ORANGE SHELLS

Preparation Method :

• Preheat the oven to 190°C / 375°F / Gas mark 5.
• Melt butter in a medium saucepan. When butter has melted remove the pan from heat. Stir in the flour, then cook gently for a minute.
• Gradually stir in milk off the heat, then whisk continuously over medium heat until mixture is thickened.
• Stir in orange rind and juice. Stir in half of the sugar and scatter remaining sugar over the top.
• Grease 2-litre soufflé dish with melted butter. Preheat oven to 190°C / 375°F / gas mark 5.
• Beat egg yolks into cooled soufflé mixture one at a time. Whisk whites until stiff. Stir a spoonful whites into soufflé mixture before folding in the rest.
• Pour mixture into soufflé dish. Cut through mixture about 1 inch from edge. Bake for 40 minutes or until firm on top.
• The Sauce: Mix the sugar with cornflour, orange rind and water until smooth.
• Heat gently, stirring constantly, until sauce is thick and smooth. Simmer for half a minute, then remove from heat and stir in butter with orange juice.
• Slice tops off oranges and scoop out flesh. Strain oranges. Cut a thin slice off base of each orange shell and stand in a greased ovenproof dish.
• Spoon soufflé mixture into shells with orange sauce. Bake for 20-25 minutes until risen and golden.