Souffle a l'orange et fromage blanc

11 September 2006
Souffle a l'orange et fromage blanc


(serves 6)

4 oranges
soft unsalted butter and castor sugar for soufflé dishes.
2 eggs size 2
300g Quark fromage blanc
finely grated zest of 1 unwaxed lemon
5tsp cornflour
2tbs light rum
6tbs icing sugar
1 egg white from size 2 egg
300ml freshly squeezed orange juice
strips of caramelised orange zest (see recipe)


Peel the oranges and cut out the segments. Butter inside of six soufflé dishes 8 in diameter and 3.5cm deep. Sprinkle castor sugar into each dish tip and rotate it so the sides are evenly coated. Chill dishes for five minutes. Heat oven to 220ºC. Separate the two whole eggs. Mix together two egg yolks Quark, lemon zest 2½tsp cornflour rum and half of the icing sugar in a bowl. In another clean bowl whisk three egg whites with remaining icing sugar to stiff peak. Stir a spoonful of the egg whites into the Quark mixture. Then gently fold in the remaining whites. Divide the soufflé mixture among the prepared dishes. Set dishes in a roasting pan and pour enough cold water into the pan to come halfway up the sides of the dishes. Place in the hot oven and bake for 15 minutes or until well risen and golden brown. Meanwhile mix remaining cornflour with 2tbsp orange juice. Strain remaining juice into a saucepan and heat it. Sir in cornflour mixture. Simmer stirring until thickened. Add orange segments and heat through. Remove orange segments and arrange in a ring around the edge of the warmed plates. Place a strip of caramelised orange zest on each orange segment. Remove soufflés from the oven and lift them out of the pan of water. Holding each dish in a towel loosen soufflé sides with a small sharp knife and turn it out upside down in the centre of the plate. Spoon the orange sauce around soufflés and serve.

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