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    Iced Orange Souffle

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    Iced Orange Souffle

    • Preparation time: 45 minutes, plus freezing
    • Total time: 45 minutes, plus 11 hours freezing

    Serves: 6


    • 400ml orange juice
    • 115g sugar
    • 500ml semi-skimmed milk
    • 2 tbsp skimmed milk powder
    • 2 tsp honey
    • ½ orange, zest grated
    • 2 tsp cornflour
    • 1 egg white


    1. Put 250ml orange juice in a large non-corrodible pan and simmer over a high heat until reduced by ¾. Cool.
    2. Reserving 1 tbsp sugar, place the sugar, milk and milk powder in a heavy-based saucepan and cook over a low heat, stirring continuously until the sugar is dissolved. Remove from the heat and leave to cool.
    3. Meanwhile, make the sauce by simmering the remaining orange juice, honey and orange zest together for 1-2 minutes. Dissolve the cornflour in 1-2 tbsp cold water, then add to the sauce and simmer until it thickens. Remove from the stove, cool and chill.
    4. Mix the reduced orange juice with the cooled milk mixture. Churn in an ice-cream machine according to the manufacturer's instructions until firm enough to scoop.
    5. If you are making the soufflé by hand, put the orange milk mixture in a large freezerproof box in the freezer. Whisk the mixture well every 2 hours, making sure you also scrape the sides, as they freeze first. After 8-9 hours you should have a firm, scoopable mix.
    6. Beat the egg whites to a firm peak then add the reserved sugar and continue beating for 1 minute. Carefully add the egg white mix to the ice cream base by gently folding it in by hand (it must already be firm for you to do this). Spoon the combined mix into 6 individual moulds. Return to the freezer for at least 2 more hours.
    7. To serve, remove from the freezer for 10 minutes, then turn out from the moulds onto chilled plates. Spoon the prepared sauce around. You can store the soufflé in the freezer for 4-5 days.

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