ICED ORANGE SOUFFLE

Serves: 1, Calories: 135, Fat: 0.9g

Ingredients:
For orange ice cream:
500 ml orange juice
1 litre lowfat milk
1 cup sugar
4 tbs. skim milk powder
2 egg white

For orange sauce:
280 ml orange juice
1 tbs. honey
1 tsp. corn starch
zest of 1 orange


Method:

• Place 500ml of orange juice in a non reactive pot and simmer over a high heat until reduced in volume by ?. Cool.
• Place the sugar (Reserving 2 tbs. sugar), milk and milk powder in a heavy-based saucepan and cook over a low heat, stirring continuously until the sugar is dissolved. Remove from the stove and leave to cool.
• Meanwhile make the sauce by simmering the remaining orange juice, honey & orange zest together for 1 - 2 minutes. Dissolve the corn starch in a little cold water, then use this to thicken the sauce until it will coat the back of the spoon, remove from the stove and chill.
• Place the cooled milk mixture in an ice cream machine and start to churn it.
• Meanwhile beat the egg whites to a firm peak then add the reserved sugar and continue beating for one minute. Add the reduced orange juice to the ice-cream machine and continue to churn until creamy, then add the egg white mix and continue to churn until combined.
• Remove the semi-frozen mix and spoon into individual molds. Set in a freezer overnight. To serve, turn out from the mold onto a chilled plate. Spoon prepared sauce around.