Cold orange soufflé

Method

1. Soak the gelatine in cold water for 5 minutes. Grate the zest of the oranges and put to one side.

2. Tie a strip of greaseproof paper tightly around the outside of each ramekin to make a 'collar' which clears the top of the ramekin by about 5cm.

3. Squeeze the oranges into a bowl, add the orange zest, egg yolks and sugar and whisk over a pan of hot water until it starts to thicken.

4. Squeeze the gelatine well and add to the mixture, stir until dissolved before whisking in the orange liqueur and removing from the heat. Leave to cool, stirring regularly, until almost set.

5. In two separate bowls whisk the cream the egg whites until they reach soft peaks. Gently fold the cream and then the egg whites into the gelatine mixture, pour into the lined ramekins and leave to set in the fridge for 1 hour.

6. Remove the collar carefully from the ramekins, decorate the sides of the soufflés with chopped pistachios and shake icing sugar over the top.

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Ingredients

15g leaf gelatine
2 oranges, zest and juice
225g Sugar
1 tsp orange liqueur
300ml double cream
3 Eggs, separated
chopped pistachios
icing sugar, for dusting

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