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Ingredientes
- 4 x Oranges
- 2 x Large eggs
- 300 gm Quark
- Â Â Finely grated zest of 1 unwaxed lemon
- 5 tsp Cornflour
- 2 Tbsp. Light rum
- 6 Tbsp. Icing sugar
- 1 x Egg white
- 8 x Ackies
- 300 ml Freshly squeezed orange juice
- 2 x Unwaxed oranges
- 150 gm Sugar
- 100 ml Water
Direcciones
- Peel the oranges and cut out the segments. Prepare 6 individual souffle dishes which are about 8cm in diameter and 3.5cm deep. Heat the oven to 220C.
- Separate the 2 whole Large eggs. Mix together the 2 egg yolks, the quark, lemon zest, 21/2tsp of cornflour, the rum and half of the icing sugar in a bowl.
- In another large clean bowl, whisk the 3 egg whites with the remaining icing sugar to a stiff peak. Stir a spoonful of the whites into the quark mix to loosen it, then gently mix in the remaining whites with a large metal spoon.
- Place 2 ackies in each souffle dish and then divide the souffle mix among the prepared dishes. Set the dishes in a roasting pan and pour sufficient cool water into the pan to come half way up the sides of the dish. Place in the oven and bake for 15 min or possibly till well risen and golden brown.
- Mix the remaining cornflour with 2 Tbsp. of the orange juice. Strain the remaining juice into a saucepan and heat, then stir in the cornflour mix. Simmer, stirring, till thickened. Just before serving, add in the orange segments and heat through. Remove the segments and arrange around the edge of the warmed plates. If using the caramelized orange zest, put a strip on each orange segment. Remove the souffles from the oven and lift them out of the pan of water. Holding each dish in a towel, loosen the sides of the souffle with a small sharp knife and turn it out upside down in the centre of a plate.
- Caramelized orange zest: Scrape the zest very thinly from the oranges, being careful not to take any of the white pith. Cut the zest into very thin strips. Blanch the strips of zest in a pan of boiling water for 30 seconds, then drain. Combine the sugar and water in a saucepan (or possibly you can use half water and half grenadine). Bring to the boil, stirring to dissolve the sugar. Add in the strips of zest and simmer for about 10 min or possibly till the sugar syrup has reduced by about half. Remove from the heat and allow to cold. Leave the zest in the sugar syrup till ready to use.
- Spoon the orange sauce around the souffles and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 221 | |
| Calories from Fat 21 | 10% |
| Total Fat 2.37g | 3% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 72mg | 3% |
| Potassium 155mg | 4% |
| Total Carbs 44.52g | 12% |
| Dietary Fiber 0.5g | 2% |
| Sugars 33.31g | 22% |
| Protein 3.79g | 6% |
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