STRAWBERRY AND ORANGE SOUFFLE

Preparation Method :

• Mash the strawberries or work to a puree in an electric blender, reserving a few whole ones for decoration.
• Put the egg yolks in a bowl with the fructose, orange rind and half the juice.
• Stand the bowl over a pan of gently simmering water and whisk until the mixture is thick and pale.
• Remove from the heat and continue whisking until cool.
• Pour the remaining orange juice into a small cup and sprinkle the gelatine on top.
• Stand the cup in a pan of hot water and stir until the gelatine has dissolved.
• Stir the strawberry puree into the egg mixture with the yogurt and mix well. Stir in the dissolved gelatine.
• Leave in a cool place until thick and just beginning to set. Beat the egg whites until just stiff and fold into the mixture.
• Tie a double-thickness of greaseproof paper around a souffle dish so that it stands 2 inches above the rim of the dish.
• Pour in the souffle mixture. Chill in the refrigerator for at least 2 hours before serving.
• Remove the paper collar carefully and press the chopped nuts around the side.
• Decorate the top with the reserved strawberries and the orange segments.