Chocolate/Orange Soufflé

To coat soufflé moulds                        Butter
To coat soufflé moulds                        Sugar A1

Ingredients:
Part1 Panada for 2 soufflé

• Milk                         150ml
• Castor sugar             15g
• Flour                        20g
• Butter                       20g
• Egg yolk                   20ml

Part2 Volume and flavoring

• Dark chocolate                                 20g
• Orange fine zested and juiced            1/2
• Egg whites                                        2
• Castor sugar                                     30g
• Icing sugar                                        to garnish

Method:

1. Soften butter and brush 2 coats onto a small ceramic soufflé mould vertically from bottom to rim,as well as the base.Refrigerate.Coat mould with A1 sugar.Refrigerate.
2. Make panada by scalding milk and sugar(approx. 95°C),make blonde roux from flour and butter.
3. Add milk and mix into roux until it thickens,and set aside.Melt chocolate and set aside.
4. Reduce orange juice and zest to 1tsp of liquid and mix with panada.
5. Fold through melted chocolate into panada mix.
6. Whisk up eggwhites in a clean bowl and whisk till almost full volume(low speed about 4 min first to stretch the eggwhites).Add castor sugar gradually.
7. Fold 1/3 meringue through panada mix,and then gently fold in the rest of the meringue.
8. Place in soufflé mould.Level off the top with a spatula and wipe off edge of rim cleanly with thumb.
9. Cook at 180°C until the soufflé rises and center is cooked and the top is a light brown color(approx. 12 min).
10. Serve immediately with a garnish of icing sugar.

Quality Characteristics:
Color:              Pale brown top with light golden brown sides
Texture:           Aerated with small even sized bubbles.
                       Flat top and sides,1/2 the height of the mould again higher than the rim.
Consistency:    Firm and soft,not rubbery
Flavor:            Sweet orange/chocolate
Temerature:     Hot