Orange egg white soufflé

Ingredients

For 1 serving

• Egg whites100 g
• Egg yolks1
• Fresh orange juice30 ml
• Orange zest3 g
• Cornstarch6 g
• Sugar8 g
• Butter2 g

Contains: lactose, eggs

In season: December – April

Method

1. Turn the oven on to 190 °C (conventional). Butter a ramekin with a brush, using upward strokes, sprinkle it with a pinch of the sugar and tap out the excess.
2. In a small pan, mix the cold orange juice, cornflour and grated orange zest; cook over medium heat for 1–2 minutes, stirring, until it thickens into a cream. Take off the heat, stir in the egg yolk and let it cool slightly.
3. In a clean bowl, whisk the egg whites with an electric mixer, adding the remaining sugar halfway through, until glossy and stiff.
4. Stir a spoonful of the whites into the orange cream to loosen it, then gently fold in the rest, lifting from the bottom.
5. Fill the ramekin to the brim, level it and run your thumb around the inside edge so the soufflé rises straight. Bake for 14 minutes without opening the oven, until tall and golden.
6. Serve straight away: it sinks within minutes.