Raspberry Crepe Souffle With Candied Orange Pt 1

INGREDIENTS

INSTRUCTIONS

This is a very safe souffl which I have never known to go wrong -
perfect for entertaining and guaranteed to produce gasps of
admiration! The candied orange can be made several days before you
need it, the raspberry puree can be made the day before and the
pancakes can be made earlier in the day. Since the souffl takes only  2
or 3 minutes to make and assemble and 4 or 5 minutes baking, it can
easily be finished after the main course.  Candied Orange  4. Peel the
zest off the orange taking care not to peel the pitch.  5. With a small
knife cut into matchstick size pieces (julienne).  6. Cover with cold
water and bring to the boil. Drain and throw the  water away. (This is
known as blanching). Repeat a second time to  soften the zest.  7. Make
a syrup with the sugar and water.  8. Cook the orange zest in the syrup
over a gently heat for about 1/2  hour. Leave to cool on a tray dredged
with caster sugar. Put the tray  in a warming oven or plate to crisp
the candied zest.  Pancakes  9. Make the batter. Pour into a jug and
leave it to stand.  10. Prove a crepe pan. Heat the pan until evenly
hot. Sprinkle a  generous layer of salt in the base and rub all over
with kitchen  paper. This acts as an abrasive to remove any sticky bits
from the  surface of the pan and to make sure that the pancakes do not
stick.  You will know when it is ready because the base of the pan will
feel  silky against the paper.  11. Put in a small knob of butter and
swirl it round.  12. With the crepe pan in your right hand and the jug
in your left,  pour a thin layer of batter into the hot pan, swirling
the pan round  as you pour. You will soon learn the deftness necessary
to give you  very thin crepes.  13. When lacy and golden on the
underside, turn with a palette knife  and cook the other side. Repeat
to make 8 pancakes. Always use the  lacy side up.  Raspberry Puree  14.
Puree the raspberries, lemon and sugar together or better still,  pass
through a fine sieve into a bowl to make a thick puree with the  seeds
removed.  Souffls  15. Use 2 flat baking sheets, greased with butter.
Put 2 pancakes on  each sheet.  16. Whisk egg whites and salt (making
sure the bowl and whisk are  clean, dry and greasefree) until stiff.
17. Whisk in the sugar to form stiff glossy peaks.  18. Using a balloon
whisk, fold half of the puree into the meringue  until it is well
mixed. Divide between the four pancakes. Smooth the  top and sides with
a palette knife. Put a second pancake lightly on  top of each one to
make four pancake sandwiches. Bake in hot oven  until well risen and
golden (4 - 5 minutes).  Sauce  19. Whilst the souffls are baking, heat
the remaining puree with 4  tablespoons of water and a dash of Grand
Marnier to taste.  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 292
Calories From Fat: 158
Total Fat: 18g
Cholesterol: 104.2mg
Sodium: 346.4mg
Potassium: 347.1mg
Carbohydrates: 26.6g
Fiber: 7.7g
Sugar: 7.5g
Protein: 8.6g