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Clementine soufflé

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients (serves 6):


Preheat oven to 200°C (410°F).
Slice top of each clementine.
Remove flesh, try to skins intact.
Mash fruit.
Beat eggs and sugar together in a large bowl.
Add corn flour, then juice from clementines.
Put mixture into a pan, thicken over a low heat, stirring constantly.
Leave to cool.
Beat egg whites until stiff, then add to fruit cream.
Fill clementine skins, then replace tops.
Place on an oiled baking tray, then brown for 15 - 18 minutes in the oven.
Serve immediately.

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