Orange Soufflé

Ingredients:

Pastry cream

5.29 oz Westgold UHT Milk

Zest of 1 orange (fine zest)

½ vanilla pod

1 oz caster sugar

0.35 oz flour

0.17 oz Cornflour

3 egg yolks

0.35 oz westgold Unsalted Butter

1 oz orange juice – reduced over heat by half

0.17 oz orange liqueur

Meringue

3 egg whites

1 oz 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 (374°F) until risen and set.

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