• TO DRINK: Neethlingshof Noble Late Harvest Maria

    Individual orange soufflés

    Serves: 6
    Cooking Time: 1 hour

    Ingredients

    • ORANGE CURD
    • 200g castor sugar
    • 3 large eggs
    • 125ml (½ cup) orange juice
    • 180g butter, cold and cubed
    • 7 large egg whites
    • 150g castor sugar, plus extra for dusting
    • 50g butter, softened
    • icing sugar, for dusting

    Instructions

    1

    Preheat the oven to 200°C.

    2

    To make the orange curd, cream the sugar and eggs in a bowl until thick, about 15 minutes. Heat the orange juice in a saucepan and gradually beat in the sugar mixture until smooth. Pour into a bowl and allow to cool for 2 minutes before whisking in the butter. Set aside until needed.

    3

    In a bowl, beat the egg whites with the castor sugar until soft peaks form. Fold in the orange curd.

    4

    Grease 6 individual ramekins with the butter, making upwards strokes with a pastry brush. Dust with the extra castor sugar and shake off the excess.

    5

    Divide the soufflé mixture between the ramekins. With your finger, make indentations around the borders of each surface.

    6

    Bake until golden and risen, about 15 minutes. Dust with icing sugar to serve.



     

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