This deliciously light orange soufflé is a great summer dessert and it’s easy to make – go easy on that Cointreau!
Makes: 8-10
Cooking time: 6 hrs
Skill level: Easy peasy


    • 2 medium eggs3 medium egg yolks
    • 60g (2oz) caster sugar
    • 6tbsp Cointreau or Grand Marnier
    • Finely zested rind and juice of 1 orange
    • 2 level tsp powdered gelatine
    • 284ml carton double cream
    • Chocolate curls, to decorate
    • 8-10 small ramekin dishes, each about 60ml (2fl oz) capacity


    1. Place the ramekin dishes on a small plastic tray or a baking tray. Make a collar from foil to go around each dish. Each collar should be made from a strip of foil, folded over several times (3-4 layers). Wrap the collar tightly around the dish, making sure it touches the tray and stands about 2cm (3/4in) above the top of the ramekin. Repeat for all the dishes.
    1. Break the eggs into a bowl and add the egg yolks. Pour in the sugar and whisk the mixture until it’s light and frothy and a trail is left when the whisk is taken out of the mixture – this is easiest if done in a table-top food mixer. Fold in the liqueur and orange zest.
    1. Pour the orange juice into a small bowl and sprinkle the gelatine over. Leave the gelatine to sponge for a few minutes then melt it, either in a microwave or over a pan of hot water. Whisk the double cream until it forms soft peaks.
    1. Carefully fold the melted gelatine and double cream into the orange mixture. Pour the mixture into the prepared ramekin dishes, filling them so that the mixture is about 1cm (½inch) above the top of the dishes. Place the tray with the dishes in the freezer and freeze soufflés for at least 6 hours, or overnight, before serving.
    1. Remove the soufflés from the freezer and peel away the foil collars before serving. Decorate with the chocolate curls.

Per soufflé: 224 calories; 18g fat Extra info: This recipe contains raw eggs. It will keep in the freezer for up to 1 month.

Feature: Sue McMahon. Photos: Simon Pask. Props stylist: Selina Lake

Nutritional information per portion

fat 18.0g calories 224(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.