To make the orange salad, remove the peel from the oranges and finely slice into julienne. Segment the flesh and squeeze any remaining juice into a bowl. Add a dash of Grand Marnier to the juice and marinate the orange segments in the mixture. Drop the julienne of orange zest into boiling water for 10 seconds. Remove and refresh in cold water immediately.
Preheat the oven to 240°C/475°F/Gas Mark 9.
Grease the inside of 4 individual soufflé dishes about
Add the zest, Grand Marnier and the orange juice to the crème pâtissière and set aside. Whisk the egg whites until stiff and as they begin to peak add the caster sugar,
Place in the oven for 10 minutes to cook. Halfway through cooking, quickly loosen the edges of the soufflés with a palette knife to allow them to rise evenly.
When cooked, remove the soufflés from the oven and dust with icing sugar. Place the orange segments on a side plate with
© 1989 Kit Chapman. All rights reserved.