2019-09-01_Food_Heaven

22 baking heaven SEPTEMBER

1 Brush 4 ramekins or small soufflé dishes, about

8cm (3in) in diameter and 6cm (2½in) high, with

the butter. Put the 40g (1½oz) caster sugar in one

of the but tered dishes and rotate it at an angle so

that the sugar coats the inside entirely, then tip

the excess into the next dish, tapping it as you

do so. Repeat until all the dishes are coated.

Simmer the orange juice in a pan over a medium

heat, to reduce by half to 125ml (4½fl oz).

2 Slowly bring the milk to the boil in a

saucepan over a gentle heat, then whisk in

the reduced orange juice and continue

whisking until it returns to the boil.

3 Whisk the egg yolks and 20g (¾oz) of the

caster sugar together in a bowl for 1 minute,

then add the flour and cornflour and whisk

for a further minute. Pour on the boiling milk

and orange juice, whisking all the time, then

mix in the orange zest.

4 Pour the mixture back into the pan and stir with

a whisk over a gentle heat until it comes to the

boil. Allow to boil gently for 1 minute, stirring,

then add the Grand Marnier, if using. Pour the

orange crème patissière into a bowl, cover

with clingfilm and set aside for 10 minutes.

5 Preheat the oven to 190°C/Gas Mark 5. In

a clean bowl, whisk the egg whites to soft

peaks. Gradually whisk in the remaining

50g (1¾oz) caster sugar. Using a whisk,

incorporate one-third of the whites into the

soufflé mixture, without overworking.

6 Now gently fold in the remaining egg whites,

using a rubber spatula, until the mixture is

jus t smooth and homogeneous; take c are

not to overwork.

7 Using a large spoon, divide the soufflé

mixture between the prepared dishes, and

give each a light tap on the work surface.

8 Slide the blade of a small knife around the

inside edge of each dish, to give the souf f lés

a good shape as they rise in the oven. Bake

for 7-8 minutes.

9 On removing from the oven, sprinkle the

tops with icing sugar. Stand each dish on

an individual plate lined with a napkin and

serve at once.

SERVES 4
40g (1½oz) butter, softened,
to grease
70g (2½oz) caster sugar, plus
an extra 40g (1½oz) to coat
the dishes
250ml (9fl oz) freshly squeezed
orange juice
125ml (4½fl oz) milk
3 free-range egg yolks, plus
6 free-range egg whites
10g (¼oz) plain flour
10g (¼oz) cornflour
very finely grated zest
of 2 oranges
30ml (1fl oz) Grand Marnier
(optional)
20-30g (1oz) icing sugar, to dust

This recipe is

taken from

Desserts by

Michel Roux,

published by

Quadrille

(£14.99).

Photography ©

Martin Brigdale.

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