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Mary Gwynn's Seville orange & brandy soufflés
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30g butter, plus extra for greasing
75g caster sugar, plus 4 tsp
450g (about 4) Seville oranges
A little semi skimmed milk, if needed
30g plain flour
1-2 tbsp brandy or orange liqueur
1 British Blacktail Medium Free Range Egg, separated
2 British Blacktail Medium Free Range Eggs, whites only
Sifted icing sugar or cocoa, to finish Waitrose 1 Madagascan Vanilla Ice Cream, to serve
1. Preheat the oven to 220°C gas mark 7. Grease 4 x 200ml ramekins with a little butter and dust the insides with the 4 tsp of sugar, tapping out and discarding any excess. Place on a baking tray. Finely grate the zest from 1 orange and set aside, then juice them all. Measure 200ml juice and make up with milk if you don’t have enough.
2. Melt the butter in a pan and add the flour. Cook for 1 minute, then remove from the heat and gradually add the orange juice (and milk, if using) and zest. Bring back to the boil, stirring, and cook gently for 2 minutes until thickened. Remove from the heat and stir in the brandy or liqueur, 45g of the sugar and the egg yolk.
3. Whisk the 3 egg whites together until stiff, add the remaining 30g sugar and continue whisking for 30 seconds for a shiny meringue. Fold the meringue into the orange mixture, then spoon into the ramekins. Bake for 15-18 minutes until puffy and golden. Dust with icing sugar or cocoa. Serve with a scoop of vanilla ice cream on the side and serve immediately.
To make 1 large soufflé, use a 800ml soufflé dish and bake for 20-25 minutes until well risen but still soft in the centre.
Typical values per serving:
including 83g ice cream
This recipe was first published in February 2019.