Citrus soufflé

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.