Diet Chocolate and Orange Soufflé
recipe has been reproduced with the kind permission
of Pierre Beghin. Pierre runs hands-on cookery
classes in Islington - la cuisine de Pierre.
Each class features a complete lunch or dinner menu
with three seasonal recipes that can easily be prepared
by those new to cooking. A chance to learn the art of
entertaining "à la française"
I was about five or six, I had to stand on a chair to
peek inside the pots and pans to see what my mother
was cooking. A few years later, I used to invite friends
around to make crêpes on Wednesdays . . ."
Beghin - patient, unflappable and a marvellous
Gold - The Times
left feeling like I was halfway to becoming
a domestic goddess and much more confident
about my cooking abilities".
Milne - Islington Gazette
a few hours, Pierre managed to convince me
that cooking a meal from scratch is tastier
and more enjoyable than reaching for a ready
meal - it really is a great way to unwind".
Caroline Jones - Top Santé, Health
/ 3 fl oz fresh orange juice
75g / 3 oz sugar
4 large egg whites
25g / 1 oz unsweetened cocoa powder
2 tbsps orange liqueur
Fine strips of orange zest to decorate
Vegetable oil, for greasing
the orange juice and sugar in a small saucepan for
3 - 4 minutes over medium to high heat, stirring occasionally,
until the mixture takes on a syrupy consistency. Remove
from the heat.
6 cups with the oil.
the egg whites in a large bowl until stiff. Pour the
syrup over the egg whites and beat for 2 minutes.
Add the cocoa powder and liqueur and beat only until
well mixed. Pour into the prepared cups.
in a preheated oven at 150°C / 300°F / Gas Mark 2
for 10 - 12 minutes or until the soufflés are
puffed. Be careful not to overbake the soufflés
or they will become tough. Cooking time will vary
slightly depending on size of cups used.
with the orange zest and serve.