INGREDIENTS

INSTRUCTIONS

Peel the oranges and cut out the segments. Prepare 6 individual
souffle dishes that are about 8cm in diameter and 3.5cm deep. Heat  the
oven to 220C.  Separate the 2 whole eggs. Mix together the 2 egg yolks,
the quark,  lemon zest, 21/2tsp of cornflour, the rum and half of the
icing sugar  in a bowl.  In another large clean bowl, whisk the 3 egg
whites with the remaining  icing sugar to a stiff peak. Stir a spoonful
of the whites into the  quark mixture to loosen it, then gently fold in
the remaining whites  with a large metal spoon.  Place 2 ackies in each
souffle dish and then divide the souffle  mixture among the prepared
dishes. Set the dishes in a roasting pan  and pour enough cold water
into the pan to come half way up the sides  of the dish. Place in the
oven and bake for 15 minutes or until well  risen and golden.  Mix the
remaining cornflour with 2 tablespoons of the orange juice.  Strain the
remaining juice into a saucepan and heat, then stir in the  cornflour
mixture. Simmer, stirring, until thickened. Just before  serving, add
the orange segments and heat through. Remove the  segments and arrange
around the edge of the warmed plates. If using  the caramelized orange
zest, put a strip on each orange segment.  Remove the souffls from the
oven and lift them out of the pan of  water. Holding each dish in a
towel, loosen the sides of the souffle  with a small sharp knife and
turn it out upside down in the centre of  a plate.  Caramelized orange
zest: Scrape the zest very thinly from the 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 the sugar and 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.  Spoon the orange sauce around the souffls and
serve immediately.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 62mg
Sodium: 33.3mg
Potassium: 266.4mg
Carbohydrates: 40.4g
Fiber: 3.1g
Sugar: 36.8g
Protein: 3.9g