Little Soufflé with Orange

Preheat the oven to 250°C (very hot)

Wash and carefully cut a thin slice from the bottom of each orange, so they can sit flat

Cut another slice at the top and pass the oranges through an electric juicer, being careful not to damage the peel

Strain the juice, reserving 1 cup

Reserve the oranges

In a medium saucepan, melt the butter over high heat

Add the wheat flour and stir for 1 minute with a wooden spoon

Join the sugar, orange juice reserved and heavy cream and cook, stirring constantly, until it thickens (about 10 minutes)

In a small bowl, pour some of the cream and add the egg yolks

Mix well, then return to the saucepan and cook, stirring constantly, until it thickens again

Remove from heat, transfer to a bowl, cover with plastic wrap to prevent a film from forming, and let cool

In a stand mixer, beat the whites until stiff peaks form

Add to the orange cream reserved and mix delicately

Distribute the cream among the reserved orange shells and bake in a preheated oven on a baking sheet until puffed and golden (7 minutes)

Serve immediately

133 calories per serving