Soufflé has a reputation for being difficult to master, but there is really no need to fear this delicate, melt in the mouth dessert. The ingredients are simple and if you take your time with each step you’ll have a light citrus version of this dinner party classic.
Makes about 5 individual 6-ounce soufflés
For the dishes:
2 tbsp butter, melted
2 tbsp caster sugar
For the soufflé base:
25g unsalted butter
1 tbsp plain flour
3 tsp cornflour
60g caster sugar
60ml orange juice
Rind of 2 large oranges
3 medium egg yolks
For the french meringue:
40g caster sugar
4 medium egg whites (at room temperature)
Grease 5 ramekins by brushing the melted butter in upward strokes along the sides. Then coat the inside with caster sugar, tapping out the excess. Place them in the fridge to chill until needed.
Preheat the oven to 180℃/160℃ Fan/Gas Mark 4. Place a large baking tray on the bottom shelf to preheat also. Melt the butter in a saucepan on medium heat. Add the flour and cornflour, stirring briskly. Cook this for about a minute until golden and foaming at the edges. Remove from the heat and slowly add the milk, whisking constantly. When both are fully combined, stir in the caster sugar. Bring it back onto the heat and stir constantly until the mixture reaches boiling and starts to thicken up. At this point remove from heat and stir in the orange juice and rind. The residual heat will continue to cook and thicken the mixture. Before adding the egg yolks, the mixture needs to cool slightly. Transfer it from the saucepan to a mixing bowl and pop it in the fridge for a few minutes. Then whisk in the egg yolks and set aside.
Making sure the whisk attachments and bowl are clean and dry, whisk the whites until they are foamy and form soft peaks. Slowly start to add the sugar. Keep whisking until stiff peaks form and the meringue is smooth and glossy.
Fold about one third of the meringue gently into the orange mixture. When combined, add the remaining meringue in two parts. It is important to work slowly and be careful not to knock the air out of the mixture. Spoon into the prepared ramekins, filling them. Run a finger around the inside rim, this will help the soufflé rise evenly. Place dishes on the baking tray and bake for 12-15 minutes until well risen and browned on top. Dust with icing sugar and serve immediately. Soufflés will collapse about 5 minutes after coming out of the oven so the timing for serving is crucial!