Citrus soufflé

Serves: 8
Time to make: 25 mins

Total cost: $ 8.56 / $ 1.07 per serve

(at time of publication)

Ingredients

65g reduced-fat spread
2 tablespoons wholemeal or white breadcrumbs
40g flour
1 orange, grated rind and juice
1 lemon, grated rind
juice of ½ lemon
200ml trim milk
125g castor sugar
4 large eggs, separated
icingfrostingX sugar, to dust
orange zest, to decorate

Instructions

1 Melt 15g spread and use to grease 8 x 225ml ramekins. Sprinkle breadcrumbs over the base and sides of each dish. Tilt dish to coat evenly. Set aside. Preheat oven to 190°C.

2 Melt remaining spread in a non-stick pan. Add flour, orange and lemon rind, and cook for 30 seconds.

3 Remove from heat and gradually whisk in milk. Return to a low heat and cook, stirring continuously, until mixture is thickened and smooth. Continue cooking for 2 more minutes.

4 Remove from heat and cool slightly. Stir to beat in sugar, orange and lemon juice, and egg yolks.

5 Whisk egg whites in a clean bowl until stiff. Carefully fold yolk mixture into whites a quarter at a time, until evenly blended and egg whites still hold their shape. Stir mixture for a few minutes to blend ingredients and to cool mixture slightly. Divide mixture among prepared ramekins. Bake for 25-30 minutes until risen and golden brown. Dust with icing sugar and sprinkle with orange zest. Serve immediately.

Nutrition Info (per serve)

Kilojoules 880kJ

Calories 210cal

Protein 6g

Total fat 9g

Saturated fat 2g

Carbohydrates 25g

Sugars 21g

Dietary fibre 0g

Sodium 110mg

Calcium 60mg

Iron 1mg

Variations

Add 2 tablespoons of liqueur with fruit juice.
Replace lemon with another orange.

HFG tip

Make sure the kitchen is draft-free.
Accurate measuring is essential for successful results every time.
Begin whisking the whites with electric beaters on a low speed, then increase to a medium speed, then to a high speed. This will ensure maximum volume.
When folding in the whites, do so carefully so their volume is retained as much as possible.
Do not rush folding in the egg whites, and use a large metal spoon.
Preheating the oven is essential. Place soufflé in the centre of the oven.
Make sure you don’t open the door during cooking as the soufflé will deflate.
To get the most volume from your egg whites, place them in a grease-free bowl and allow them to come to room temperature before beating.
Be ready to serve soufflé immediately for the wow factor with your guests!

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