Warm orange soufflés
Melt-in-the-mouth citrus pots that rise to the occasion beautifully
Bring the milk to the boil in a small
saucepan, then add to the egg yolk
mixture in a thin trickle, whisking
continuously. Return the mixture
to the saucepan and cook over a
medium heat, whisking continuously,
until thick and smooth. Remove
from the heat and whisk in the
orange juice and orange and lemon
zest. Leave to cool.
In a large, clean glass bowl, beat
the egg whites with an electric
hand whisk until they form soft
peaks. Using a large metal spoon,
gently fold the egg whites into the
milk mixture until well combined.
Divide the mixture between the
prepared ramekins. Place on a baking
tray and bake for - minutes, or
until risen and lightly browned. Place
each ramekin on a serving plate and
dust a quarter of the icing sugar
over each. Serve immediately.Syns per serving: ½A LITTLE EFFORT
Serves
V
Ready in about hour
Low-calorie cooking spray
level tbsp sweetener
large eggs, separated
level tsp plain flour
ml skimmed milk
ml freshly squeezed orange juice
tbsp finely grated orange zest
tbsp finely grated unwaxed
lemon zest
tsp icing sugar, to decorate Preheat your oven to °Cfan
°Cgas . Spray deep individual
ramekins (around ml) with
low-calorie cooking spray. Lightly
dust the insides with sweetener
using ½ level tbsp in total.
Put the egg yolks and remaining
sweetener in a large bowl. Whisk
until pale and creamy, then
whisk in the flour.Baked Alaska
Be the king or queen of dinner-party
cool with this centrepiece dessert
A LITTLE EFFORT
Serves
Ready in about hour minutes,
plus freezing and coolingx g pots Müllerlight Vanilla yogurt
tsp vanilla extract
level tbsp sweetener
Few drops of yellow food
colouring (optional)
large egg whites*
g caster sugar
For the base:
large eggs
g caster sugar
level tbsp sweetener
g self-raising flour Line a -litre round-bottomed bowl
or pudding basin with cling film,
leaving extra cling film hanging over
the sides. Whisk the yogurt, vanilla,
sweetener and food colouring (if
using) and pour into the bowl. Cover
the top with the excess cling film
and freeze for hours, or until solid.
Preheat your oven to °Cfan
°Cgas . Line the base of an cm
round cake tin with baking paper. To
make the base, put the whole eggs,
sugar and sweetener in a large bowl
and beat with an electric hand whisk
until pale and thick. Sift over the
flour, then gently fold in until just
combined. Spoon the mixture into
the cake tin and bake for minutes,
or until firm to the touch. Turn out
onto a wire rack and leave to cool.
Increase your oven to °Cfan
°Cgas . In a large, clean glass
bowl, beat the egg whites with an
electric hand whisk until they form
stiff peaks, then gradually whisk in
the sugar until glossy.
Line a baking tray with baking
paper and sit the cooled sponge on
top. Remove the yogurt mixture
from the freezer and dip the bowl
briefly into warm water. With the
help of the cling film, turn out onto
the sponge and discard the cling film.
Spoon the meringue into a piping
bag fitted with a star nozzle and pipe
even shapes all over the Alaska right
down to the base (or create swirls
using a large spoon). Bake for -
minutes, or until the meringue is
lightly browned. Slide onto a serving
dish, slice into and serve.Syns per serving:
½
*Pregnant women, the elderly, babies and toddlers
are advised to choose eggs showing the British
Lion stamp if eating raw or partially cooked eggsFLAVOUR
VARIATIONS
Orange &
chocolate
In step , whisk
level tbsp cocoa
powder in with the
flour and replace
the icing sugar
with level tsp
cocoa to decorate
Syns per
serving:Orange &
Cointreau
Add ml
Cointreau to the
cooled mixture in
step , before
folding in the egg
whites. Dust with
the icing sugar,
then top with strips
of orange zest
Syns per
serving:
½ SLIMMING WORLDold-school faves
RECIPES & FOOD STYLING: SUNIL VIJAYAKAR. PROP STYLING: MORAG FARQUHARRetro Desserts_lm_v4.indd 84 06/11/2017 15:50