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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Those soufflé are very simple to make and the result is astonishing! They stand up in shape for at least 20 minutes after you take them out of the oven! Ingredients:
for the ramekins |
soft butter |
sugar |
for the soufflés |
43 ml of orange juice, freshly squeezed |
50 g of sugar |
1/2 a tablespoon of potato starch |
1 tablespoon of water |
2 egg whites |
35 g of sugar |
Directions:
1. Place the orange juice and sugar in a little saucepan and bring slowly to the boil. Water down the potato starch and add it to the orange juice and sugar. Continue cooking for one minute stirring constantly: you’ll end up with a thick shiny cream. Transfer it in the fridge and let it cool completely.
2. Preheat the oven a 180° C.
3. Whip the egg whites with a pinch of salt, until they are fluffy and softly picked, add the sugar, whipping continuously. When the white are shining, stop beating and add them to the orange cream.
4. Butter each ramekin, cover it with sugar and fill it with the egg whites mixture. Place them on a baking sheet and bake for 12-15 minutes WITHOUT opening the oven door. Serve them hot, as soon as you take them out of the oven. Makes four individual soufflés.
5. The book advises you to make collars with greaseproof paper, but if you fill your ramekin to the edge line, you shouldn’t need any collar.
6. Adapted from Donna Hay, Modern Classics, Book 2
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