Citrus Soufflé

Preheat the oven to 250°C (very hot)

Thoroughly wash the oranges and carefully cut off a thin slice from the bottom of each one to prevent them from rolling away

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

Strain the juice, reserving 1 cup

Delicately remove any remaining pulp from the orange interiors and reserve

In a medium saucepan, melt the butter over high heat

Add the all-purpose flour and stir for 1 minute with a wooden spoon

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

In a small bowl, add a little of the creme and mix in the yolks

Fold this mixture back into the saucepan and continue cooking, stirring constantly, until it thickens again

Remove from heat, transfer to a bowl, and cover with plastic wrap to prevent a skin from forming

Let cool

In an electric mixer, beat the egg whites until stiff peaks form

Add this mixture to the reserved orange creme and mix delicately

Distribute the creme among the reserved orange shells and place in the preheated oven in a baking dish until puffed and golden (7 minutes)

Serve immediately, 133 calories per serving.