Even a drop of egg yolk will prevent egg whites from rising, so separate eggs very carefully, one at a time.
PREP TIME: 10 min
COOK TIME: 12 min
READY TIME: 22 min
CALORIES: 116 (per serving)
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- Vegetable oil, for greasing
- 75 ml (3 fl oz) fresh orange juice
- 75 g (3 oz) sugar
- 4 large egg whites
- 25 g (1 oz) unsweetened cocoa powder
- 2 tablespoons orange liqueur
- 125 g (4 oz) low-fat vanilla ice cream, softened
1 Grease 6 cups with the oil.
2 In a small saucepan, heat the orange juice and sugar for 3-4 minutes over medium-high heat, stirring occasionally, until the mixture has a syrupy consistency Remove from the heat.
3 In a large bowl, beat the egg whites until stiff; stop before dry peaks form. Pour the syrup over the egg whites and beat for 2 minutes. Add the cocoa and liqueur and beat only until well mixed. Pour into the prepared cups. Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 2 minutes, or until the souffles are puffed. Do not overbake, or the souffles will become tough.
4 To serve, spoon 2 tablespoons softened vanilla ice cream into the centre of each souffle. Serve immediately.
- Calories: 116 Kcal
- Protein: 3 g
- Fat: 3 g
- Carbs: 19 g