Orange Soufflé

Ingredients:

Pastry cream

150g 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

Pastry cream: 

Brush the moulds with softened butter and dust with castor sugar.

Make up a basic pastry cream infusing the zest into the milk and finishing with Westgold butter.

Finally stir in orange juice and liqueur.

Directly cover surface with clingfilm in a bowl to avoid skin forming.

Meringue: 

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.