Ingredients:
Eggs, separated 3eggs,Caster sugar 75g, Grated rind and juice of orange 2pcs, Gelatine 15 gm,
Hot water, 3tbsp Whipping cream 300ml , Plain chocolate, grated 175g .
Eggs, separated 3eggs,Caster sugar 75g, Grated rind and juice of orange 2pcs, Gelatine 15 gm,
Hot water, 3tbsp Whipping cream 300ml , Plain chocolate, grated 175g .
Preparation:
Preparation time 30 minutes, plus 1 hour to chill. Cooking time 5 minutes.
Lightly grease a 600 – ml pint soufflé dish. Cut a double strip of greaseproof paper, equal in width to the height of the dish plus 5cm/2-in, and long enough to go right round the outside of the dish. Lightly grease the top 5cm/2in, and tie securely with string around the dish.
Place the egg yolks and sugar in a bowl over a saucepan of simmering water and whisk until thick and creamy. Whisk in the orange rind and juice. Dissolve the gelatine in the water over simmering water.
Whisk the egg whites until they stand in soft peaks and whip the cream until stiff. Fold the cooled gelatine into the orange mixture, followed by half the cream, the egg whites and two-thirds of the grated chocolate. Pour into the soufflé dish, smooth the top and chill until set.
Peel the paper away from the soufflé using the back of a knife. Press grated chocolate around the sides of the soufflé. With the remaining cream pipe swirls on the top and decorate with a sprinkle of grated chocolate.
Preparation time 30 minutes, plus 1 hour to chill. Cooking time 5 minutes.
Lightly grease a 600 – ml pint soufflé dish. Cut a double strip of greaseproof paper, equal in width to the height of the dish plus 5cm/2-in, and long enough to go right round the outside of the dish. Lightly grease the top 5cm/2in, and tie securely with string around the dish.
Place the egg yolks and sugar in a bowl over a saucepan of simmering water and whisk until thick and creamy. Whisk in the orange rind and juice. Dissolve the gelatine in the water over simmering water.
Whisk the egg whites until they stand in soft peaks and whip the cream until stiff. Fold the cooled gelatine into the orange mixture, followed by half the cream, the egg whites and two-thirds of the grated chocolate. Pour into the soufflé dish, smooth the top and chill until set.
Peel the paper away from the soufflé using the back of a knife. Press grated chocolate around the sides of the soufflé. With the remaining cream pipe swirls on the top and decorate with a sprinkle of grated chocolate.
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