Orange and Cointreau pancake soufflé
Ingredients
Pancakes
100g flour
110g milk
100g eggs free range
Pinch salt
Crème pat
500ml milk
100ml double cream
4 orange zest
1 vanilla pod
125g egg yolks
60g cornflour
50g butter
Meringue
150g egg whites
300g sugar
Orange syrup
150ml sugar
2 oranges segments and juice
100ml Cointreau
Method
1.Make the pancakes but combining all the ingredients together and making a pancake as per normal, place greaseproof paper in-between so does not stick
2. Make the crème pat by bringing the milk, cream, vanilla and orange zest, pour over the egg yolks, butter and cornflour bring back to the pan and whisk hard till the mix comes away from the pan chill with clingfilm over the top to stop a skin
3. Make a meringue by whisking the sugar and egg white tip over your head if the mix stays there it is brilliant
4. Fold the meringue and into the crème pat and place in the pancake, fold the pancake over to make a pasty shape, put 2 together and cook in oven for 10 minutes at 160oc
5. Segment the oranges and place the sugar in a pan when starts to colour make sure don’t burn and then place the Cointreau in the pan THIS WILL FLAME so watch out for your eyebrows add the orange segments an reduce and pour over the pancakes and enjoy!!
