Serves 8
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Preparation 20 minutes
Cooking 20 minutes
INGREDIENTS:
■ butter
■ 1 tbsp caster sugar
■ 300ml carton custard
■ cup thickened cream, whipped
■ cup orange juice and the zest of 1 orange and 1 lemon, finely grated
OR cup pureed mixed berries
■ cup icing sugar, sifted
■ 4 eggs, whites only
■ icing sugar, to dust
METHOD:
1. Preheat oven to moderately hot, 190C. Lightly grease 8 x cup soufflé dishes with butter. Arrange on baking tray. Sprinkle each with a little caster sugar.
2. In a large bowl, combine custard, cream, juice or pureed berries, icing sugar and zest (if using).
3. In a clean bowl, beat egg whites with an electric mixer until stiff peaks form. Fold lightly into custard mixture.
4. Spoon mixture evenly and carefully into prepared dishes. Run your clean thumb around the top of the mould, making an indent in the mixture.
5. Bake for 15-20 minutes, until puffed and golden. Serve immediately, dusted with icing sugar.
TIPS
■ Use a lime in place of the lemon, if you prefer.
■ Serve soufflés with thick cream or ice-cream.
■ Whip the egg whites and fold through the custard mixture just before you bake. Never leave the mixture sitting around with egg whites folded through.