Orange Quark Souffl.

INGREDIENTS

INSTRUCTIONS

Note that if the quark is extra wet in its tub, squeeze well through a
muslin or take off an egg yolk from the recipe.
Butter twice and heavily sugar the ramekin souffl. mould. Mix the quark,
orange zest, rum, 10g cornflour and egg yolks in a bowl and 50g icing
sugar. Peak to a light cream snow, the egg whites, 10g cornflour and 25g
icing sugar. Fold in the quark mixture.
Place into the ramekins by filling to the ring and place in a baine-marie
of cold water and cook for 20 minutes.
Serve on a plate, turned upside down surrounded by six orange segments,
alternating with red caramelised orange zest.
Peel the zest very thinly from 2 unwaxed oranges, being careful not to take
any of the white pith. Cut the zest into very thin strips.
Blanch the strips of zest in a pan of boiling water for 30 seconds, then
drain. Combine 150g of sugar and 100ml of water in a saucepan (or you can
use half water and half grenadine).
Bring to the boil, stirring to dissolve the sugar. Add the strips of zest
and simmer for about 10 minutes or until the sugar syrup has reduced by
about half. Remove from the heat and allow to cool. Leave the zest in the
sugar syrup until ready to use.
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