2 oranges, halved
60g butter or margarine
2 tablespoons flour
2 tablespoons sugar
1 cup milk
2 teaspoons orange juice
2 eggs, separated
icing sugar
Serves 4
Juice oranges, reserve 2 teaspoons (freeze remainder). Remove flesh from shells, being careful not to tear them. Set shells aside.
Melt the butter, stir in flour, cook 1 minute, gradually mix in sugar, milk and orange juice. Stir over heat until boiling, cook for 2 to 3 minutes. Cool slightly.
Beat egg yolks into sauce. Beat egg whites until soft peaks form; fold into sauce. Spoon mixture into orange shells.
Bake at 200°C for 20 minutes or until soufflés set. Dust with icing sugar and serve.
