1½ tbsp cornflour
7 eggs, separated
½ ltr milk
5 medium oranges
3½ tsp gelatin powder
10-12 tbsp fine sugar
125-250 ml cream, whipped
Squeeze juice from four oranges and separate one into segments. Boil and cool milk. Mix cornflour and egg yolks into a smooth paste. Add the cornflour and egg mixture and the juice of four oranges to the milk. Mix and cook on medium heat, stirring continuously until it is smooth and thick. Soak gelatin powder in 3-4 tbsp tepid water. Dissolve over medium heat and add to the orange custard. Mix well and cool.
Beat the egg whites until they form stiff peaks and hold. Sprinkle sugar 1 tbsp at a time, beating all the time until all sugar has been consumed. Carefully and gently fold egg whites into the custard.
Put half of the milk and juice mixture into a bowl, add half of the whipped cream and fold orange segments into the mixture. Add the rest of the mixture. Decorate with piped cream round the edges of the bowl. Make flowers of the orange segments, add cocktail cherries to give colour. Refrigerate immediately for 6-8 hours or overnight. 1/2 thip Rowntrees cncia or any other cocoa powder for oranges. To make coffee soufflé use thep instant coffee powder dissolved in 2 tbsp of water, instead of oranges.
Chef’s tips: To make chocolate soufflé substitute
To obtain orange segments: With a sharp knife cut white pith from oranges; and along both sides of each dividing membrane and lift out segments from centre.