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