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 bowl. Make flowers of the orange segments, add
cocktail cherries to give colour.
Refrigerate immediately for 6 – 8 hours or overnight.
Chef’s tip: To make chocolate soufflé substitute 11/2 - 2
tbsp Rowntrees cocoa or any other cocoa powder for oranges.
To make coffee soufflé use 1 tbsp instant coffee powder
dissolved in 2 tbsp of water, instead of oranges.
To
obtain orange segments: With a sharp knife cut white pith
from oranges; cut along both sides of each dividing membrane
and lift out segments from centre.
