https://westgold.com/
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.
Previous recipe 
