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Recipe

Difficulty

Hard

 

Prep time

1 hour

 

Cook time

30mins

 

Serves

4 individuals (medium ramekins)

 

 

 

Ingredients:

 

Pastry cream

150g Westgold UHT Milk

Zest of 1 orange (fine zest)

½ vanilla pod

30g caster sugar

10g flour

5g Cornflour

3 egg yolks

10g westgold Unsalted Butter

30g orange juice – reduced over heat by half

5g orange liqueur

 

Meringue

3 egg whites

30g sugar

 

 

 

 

Method:

 

 

Whip egg whites for the meringue gradually pouring in sugar to soft-medium peak.

 

Whisk pastry cream to soften it to smooth consistency.

 

Stir in 25% of the meringue to temper then carefully fold in the remainder.

 

Spoon into the moulds and smooth off the tops with a palette knife.

 

Run a small knife around the top edge of the moulds to release the mixture allowing for even rise. Bake on a tray in a moderately hot oven (190°C) until risen and set.

 

Serve straight from the oven dusted with icing sugar, garnish with freeze dried oranges.

 

 

 

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