SWEET POTATOES, ORANGE AND GINGER SOUFFLES

Preparation Method :

• Grease 4 ovenproof dishes (1 ¼ cup/ 310 ml capacity), dust bases and sides with a little extra caster sugar, shake away excess sugar.
• Boil, steam or microwave Sweet potatoes until tender; drain, cool 10 minutes in strainer, mash.
• Combine ginger, spices, rind, brown sugar, flour, egg yolks and Sweet potatoes in large bowl; mix well.
• Beat egg whites in bowl with electric mixer until soft peaks form, gradually add the caster sugar, continue beating until sugar is dissolved.
• Gently fold egg white mixture into Sweet potatoes mixture in 2 batches.
• Spoon mixture evenly into prepared dishes, level tops using a knife.
• Lightly run knife around outer edge of soufflé against rim of dish (this will prevent soufflé from sticking to side when rising).
• Place soufflés on oven tray.
•  Bake in moderately hot oven about 20 minutes or until puffed. Serve immediately with orange cream.

Orange Cream:

• Combine all ingredients in small bowl; mix well.