Orange souffle
(recipe from France)

Ingredients:
oranges — 2 pcs.
eggs — 2 pcs.
powdered sugar — 40 g
corn starch — 20 g
salt — a small pinch

Preparation:
Wash the oranges thoroughly. Cut off the top of them (about a quarter) and clean the inside with a spoon, carefully so as not to damage the peel (these will be dessert molds). 

Filter all the peeled oranges through a colander into a ladle, keeping only the juice and small pulp. Put the ladle on the stove, bring the juice to a boil and boil twice. 

Mix the cornstarch and powdered sugar. When the juice has boiled enough, add this dry mixture to it, while still carefully whisking with a whisk so that lumps do not form.

Meanwhile, separate the whites from the yolks. Remove the ladle from the stove. Add the yolks to the mixture, pouring them in gradually and stirring very quickly so that they do not boil. Transfer the prepared mass to a separate bowl and leave to cool to room temperature. 

Whisk the egg white with a pinch of salt into a stiff froth. Then stir the whites into the yolk-orange mixture. The mass should be homogeneous and airy. 

Put the filling in the orange peel molds, filling a little more than half. Place on a baking sheet and place in a preheated 180 degree oven. Bake for 15-20 minutes. 

Serve the finished orange souffle immediately from the oven until it settles. Previously, you can sprinkle with powdered sugar to form a golden crust. 

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