FOOD & DRINK / A-Z of Treats: Quark and Orange Souffle

Q could be for Quince and Apple pie in our series of self-indulgent treats. But since it's only an apple pie (with sliced, peeled quince) here is Quark and Orange souffle, a dream of a dish from the Savoy chef, Anton Edelmann, whose new book, Creative Cuisine, is published by Pavilion at pounds 19.99.

QUARK AND ORANGE SOUFFLE

Serves 6

300g/10oz quark

(cottage cheese is closest equivalent)

4 oranges

2 eggs and 1 egg white (size 2)

finely grated zest of 1 unwaxed lemon

5 teaspoons cornflour

2 tablespoons light rum

6 tablespoons icing sugar

300ml/1 pint freshly squeezed orange juice

strips of caramelised orange zest to decorate

Butter six individual souffle dishes or ramekins. Heat the oven to 220C/425F/Gas 7. Separate the whole eggs. Mix together the egg yolks, the quark, lemon zest, 2 1/2 tsp of the cornflour, the rum and half the icing sugar in a bowl.

In another large clean bowl, whisk the three egg whites with the remaining icing sugar to a stiff peak. Stir a spoonful of the whites into the quark mixture to loosen it, then gently fold in the remaining whites with a large metal spoon.

Divide the souffle mixture among the prepared dishes. Set the dishes in a roasting pan and pour enough cold water into the pan to come half-way up the side of the dishes. Place in the oven and bake for 15 minutes or until well risen and golden.

Peel the oranges and cut out the segments, reserving juice. Mix the remaining cornflour with 2 tablespoons of the orange juice. Strain all the remaining juice into a saucepan and heat. Stir in the cornflour mixture, simmer, stirring, until thickened. Just before serving add the orange segments and heat through. Remove the segments and arrange around the edge of the warmed plates. Put a strip of caramelised orange zest on each segment (see below).

Remove the souffles from the oven and lift them out of the pan of water. Holding each dish in a towel, loosen the sides of the souffle with a small sharp knife and turn it out. Spoon the orange sauce around the souffles and serve immediately.

CARAMELISED ORANGE ZEST

Thinly pare the zest of two unwaxed oranges, and cut into thin strips. Blanch in a pan of boiling water for 30 seconds, then drain. In a saucepan heat 100ml/3fl oz water with 150g/5oz sugar till dissolved, then add orange zest; simmer for 10 minutes until liquid reduces by half, then cool. Leave zest in syrup until ready to use.