Frozen orange soufflé with orange liqueur

An impressive dessert that’s not too rich and creamy is an asset in anyone’s repertoire so here’s one to try from winemaker Marimar Torres’ Catalan Country Kitchen. Although a little tricky it can be made well ahead (at least 12 hours, Marimar recommends). A sugar thermometer would help unless you're an expert at boiling sugar.

Serves 6

Grated(minced) zest of 3 oranges (about 3 loose tbsp)
175g (6oz) caster sugar
225ml (8 fl oz) freshly squeezed orange juice, strained
7 eggs, separated
50ml (2 fl oz) orange liqueur*
225ml (8 fl oz) double cream
Fresh fruit to decorate (see method)

Chill a 1.2 litre (2 pint) soufflé dish in the freezer. In a large saucepan combine the orange zest, sugar and orange juice. Bring to the boil and cook until the syrup reaches thread consistency or registers 110°C/230°F on a sugar thermometer. Meanwhile beat the egg yolks in a blender or food processor. With the motor running, add the syrup to the egg yolks in a thin stream. Continue whirling for 5 minutes. Blend in the liqueur. Transfer to a large bowl. Beat the egg whites until stiff and fold them into the egg yolk mixture. Whip the cream until holding a peak then gently fold in to the orange mixture, using a spatula or balloon whisk. Pour into the chilled souffle dish and freeze until firm (about 10 hours)

To unmould, pass a knife around the edge of the soufflé dish and dip it for 5 seconds into a pan or sink filled with hot water. Invert the mould on a serving platter, garnish with fresh fruit wedges and serve immediately. (Marimar suggests a garnish of orange, peach and nectarine slices but as peaches and nectarines are not currently in season - in the northern hemisphere at least - you may just want to decorate it with fresh orange slices)

Recommended match
Serve with a glass of the orange liqueur used in the souffle’s preparation

* Torres have their own orange liqueur but you could also use Grand Marnier