Orange soufflé

Finely grate the Orange Zest (yellow part only) and squeeze the juice that filtrerete.

In a small saucepan pour the milk, orange juice and zest.

Put the soft focus and small saucepan heat the mixture without ever bringing it to the boiling point.

Separately, in a pan, melt the butter in low heat or in a double boiler, taking care that does not begin to fry.

In a bowl, mix the flour with the sugar, add the melted butter and warm milk by pouring flush mixing well with a whisk.

Bake the mixture in a saucepan and, always continuing to beat with the whip, put it on the fire and bring it to a boil.

Simmer until the mixture takes consistency and tends to break away from edges of pan.

Meanwhile, turn the oven to be heated for 10 min at 190-200 degrees.

Away from heat, add the remaining butter into small pieces, then as soon as the mixture is lukewarm, add the yolks of eggs and a glass of orange liqueur.

Whip the egg whites very firm and gently blend the Orange cream, lifting the mixture from the bottom up, not stirring.

Coat well with a knob of butter a soufflé mould, sprinkle with sugar and fill it with the mixture.

Beware that the cream should not exceed 2/3 of the height of the mould.

Put the souffle in the oven for about 20 minutes, until it has browned nicely, without opening the oven.

Serve immediately, just removed from the oven, lest you deflate.