Orange Soufflé

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.