This hot fruit soufflé includes fresh orange segments, layered within the Grand Marnier soufflé mixture. Berries and bananas are other fruits suitable for hot soufflés, which are often made with puréed, instead of sliced fruit.
thick pastry cream, made with 1cup/250mlmilk, 3egg yolks, ½cup/100gsugar, and ¼cup/30gflour
⅓cup/75ml Grand Marnier
2tbsp/30g granulated sugar
confectioners' sugar (for sprinkling)
Make the pastry cream. Grate the zest of one orange and stir it into the cream with 3tbsp/45ml Grand Marnier. Peel and section both oranges (see Sectioning citrus). Sprinkle the orange segments with the remaining Grand Marnier and set them aside.
Heat the oven to 425°F/220°C. Generously butter the soufflé dish. Heat the pastry cream over low heat until it is hot to the touch. Beat the egg whites until stiff. Add the granulated sugar and beat until glossy to make a light meringue, about 30 seconds.
Stir about a quarter of the meringue into the pastry cream (the heat of the pastry cream will lightly cook the meringue). Gently fold this mixture into the remaining meringue.
Transfer half the soufflé mixture to the prepared dish. Set the orange segments on top. Add the remaining mixture and smooth the surface with a metal spatula. Run your thumb around the edge of the dish so the soufflé rises in a hat shape. Bake the soufflé until puffed and brown, 12-15 minutes. Sprinkle the top with confectioners' sugar and serve at once.