Orange soufflé

By Suzanne Gibbs

Serving size: Serves 6
Cuisine type: Modern Australian, Western European
Cooking time: Less than 60 minutes
Special options: Low Carb, Low fat, Nut free, Vegetarian
Course: Dessert
Favourite flavours: Saucy

Light and fluffy orange soufflé, serve with chocolate sauce and ice cream.

INGREDIENTS

½ cup (110g) caster sugar, plus 1 tablespoon extra
45g butter
2 tablespoons flour
1 cup (250ml) milk
½ teaspoon vanilla essence
4 egg yolks
2 tablespoons orange liqueur
5 eggwhites
sifted icing sugar, to dust

METHOD

1. Preheat oven to 220°C or 200°C fan. Grease 6 individual ovenproof soufflé dishes. Sprinkle bases and sides with extra sugar. Shake out excess.

2. Melt butter in a small saucepan on high heat. Add flour and cook for 1 minute, stirring constantly. Remove from heat and whisk in milk until smooth. Stir in sugar, vanilla and ¼ teaspoon salt. Cook on low heat for 10 minutes, stirring constantly, until mixture thickens. Cool. Whisk in yolks and liqueur.

3. Using an electric beater, beat eggwhites until firm peaks form. Fold eggwhites gently through yolk mixture. Pour into prepared dishes and bake for 7 minutes. Dust with icing sugar and serve immediately.