Ingredients:
3 medium egg yolks
2 medium eggs
284 ml carton double cream
60 g caster sugar
6 tbsp Cointreau or Grand Marnier
2 tsp powdered gelatine
1 orange, finely zested rind and juice
Chocolate curls, to decorate
8-10 small ramekin dishes, each about 60 ml
[Source: Good To Know]
How To Make:
1. Cover ramekins with foil.
2. In a bowl, combine egg and egg yolk. Add sugar and beat until frothy. After that add the liqueur and orange Zest. Fold.
3. In a small bowl, pour the orange juice, and sprinkle with gelantine. Allow a few moments. Then cooked in the microwave or over a pan of hot water.
4. Whisk the double cream until soft.
5. Combine the melted gelantine and double cream into the orange batter. Fold carefully.
Pour the batter into the prepared ramekins, fill up to 1 cm above the top of the ramekins. Place in a tray, then freeze in freezer for at least 6 hours or overnight.
5. Remove the souffle from the freezer, remove foil, and serve with chocolate curls.
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