Yield: 2 servings
|2 larges||Free range eggs; seperated|
|\N \N||Zest and juice of 1 orange|
|1 \N||Squeeze lemon juice|
|3 tablespoons||Caster sugar|
|1 \N||Pinches salt|
Prepare 2 ramekin dishes with caster sugar. Preheat the oven to 220øC/425øF/gas mark 7.
Seperate the eggs. Finely grate the zest of the orange and squeeze the juice. Beat the yolks, orange juice and zest and 2 tsp caster sugar in a wide mixing bowl until light and creamy. Add the Cointreau and continue beating.
Whisk egg whites with a small pinch of sugar until it forms fluffy peaks.
Whisk in 1 tbsp sugar to stiff peaks. Whisk in the rest of the sugar.
Fold the meringue mixture into the orange mixture very lightly.
Pour into the ramekins, levelling tops and smoothing sides with a palette knife (the mixture will stand up about ½ inch above the sides of the dish). Bake for 4 to 5 minutes until well risen and golden. Dredge with icing sugar and serve with a sprig of sweet cicely or a polished orange leaf.
Converted by MC_Buster.
Per serving: 53 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 13g Carbohydrate; 0mg Cholesterol; 68mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.