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Orange Souffle

1 1/2 cups orange juice, squeezed from 4 washed navel oranges
grated rind from the 4 oranges
200g caster sugar
5 eggs, separated
50 ml Grand Marnier liqueur
grapeseed oil, for brushing on souffle dishes
icing sugar, for dusting

Into a saucepan, put the orange juice, rind and half the caster
sugar, then bring to the boil. (Note: you can also add the orange
pulp if you use navel oranges, as they have no seeds.)

Separate the eggs and add the orange juice mixture to the egg yolks.
Return to the saucepan and continue to heat gently until the mixture
thickens. Remove from the heat and pour into a bowl to cool. When
cool, stir in the Grand Marnier.

Brush 12 x 200 ml souffle dishes with an oil such as grapeseed oil,
and sprinkle with caster sugar to prevent the souffles sticking.
Whisk the 5 egg whites until they form soft peaks. Slowly add the
caster sugar, folding in until dissolved.

First add a bit of the egg white mixture to the orange juice mixture
and stir it through. Gently fold the cooled orange juice mixture
through the rest of the egg whites.

Fill each souffle dish to just below the top of the pot. Don't
overfill, as they will rise in the oven. Sprinkle with caster sugar.
Place on a flat tray and cook in an oven preheated to 150-170 C
for 10-15 minutes, or until risen. Dust with icing sugar and serve


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