Surprisingly, this moist dessert doesn’t collapse when taken out of the oven, so you can make it ahead of time and eat it just warm.
Préparation: 30 minutes. cooking time: 1h30.
- Butter the ramekins and sprinkle the inside with sugar, turning to ensure that the sugar adheres all over. (This makes the soufflés rise straight).
- Roughly chop the orange jam.
- In a saucepan, blend the flour and milk with a whisk. Heat over a low flame, stirring continuously till the mixture thickens.
- Leave to cool, then add the Grand Marnier, orange zest, jam and egg yolks, beating till all the ingredients are well incorporated into an even mixture.
- Pre heat oven to 100°(fan-assisted oven) or 120°.
- Whisk the egg whites at a slow speed, and as soon as they become frothy, add the sugar in two lots, beating till the meringue is firm. Fold into the orange mixture a half at a time. The mixture should be thick and creamy (see photo).
- Divide between the ramekins, smoothing the surface with a spatula to ensure an even rising.
- Cook for 1½ hours without opening the oven door during the cooking process. By cooking at a low temperature the soufflés don’t rise excessively and are yet cooked in the centre, thus ensuring they won’t collapse.
- When they are cooked, sprinkle the tops with icing sugar and set under the grill for 2mins (watch carefully).