Easy orange rum soufflés with orange sorbet

Serves 6 Desserts and puddings

Rum souffle


For the soufflé

  • butter, to grease
  • 1 x 325g jar orange curd
  • finely grated zest 1 large orange
  • 2tbsp orange and rum- flavoured liqueur
  • 6 large egg whites, or 300ml pasteurised egg whites
  • 50g caster sugar
  • icing sugar, sifted, to dust

For the orange sorbet

  • 175g caster sugar
  • 25g glucose (dextrose powder)
  • 1 lemon
  • 3-6 oranges


For the sorbet, put the sugar, glucose and 275ml water in a pan and gently heat to dissolve. Increase the heat and boil for 3 minutes. Pour into a bowl and leave to get cold, then put in the fridge to chill.

Juice the oranges and the lemon – you should get around 300ml. Put in the fridge to chill. Mix together the chilled juice and syrup in an ice cream maker and churn the mixture according to the manufacturer’s instructions. Alternatively, pour the mixture into a freezer proof container to leave around 3cm clearance at the top. Freeze for 2 hours. Use a fork to dig at the frozen edges and corners and mix into the slushy centre, then whisk until broken up to all the same texture. Re-freeze for another couple of hours and repeat the process. Freeze another 2 hours. Break up and put in a food processor and whizz again until really smooth. Freeze until needed.

For the soufflés, preheat the oven to 200C/180C F/Gas 6. Generously butter the insides of six 150ml soufflé dishes or ramekins and place them on a baking tray. Put in the fridgeto chill for 15 minutes.

Warm the orange curd with the grated orange zest to just loosen it. Stir in the liqueur and transfer to a large bowl. Put the egg whites and a pinch of salt in another large, scrupulously clean and dry bowl and whisk to soft peaks, then whisk in the caster sugar a little at a time until stiff and glossy.

Carefully fold the egg whites into the orange curd mixture,
a large spoonful at a time, until all incorporated. Spoon into the soufflé dishes and smooth off the tops with a spatula. Run a clean thumb around the edge (this helps give an even rise). They can sit in the fridge for around 30 minutes, if needed, at this stage. Cook for 10-12 minutes until evenly risen and golden. Remove from the oven, dust with icing sugar and serve immediately with the sorbet.


Take the sorbet out of the freezer 15 minutes before serving and keep it in the fridge. Scoop it out as the soufflés are cooking and have the icing sugar ready to dust the tops as they come out of the oven.

Recipes and food styling by Linda Tubby ; Photography and prop styling by Angela Dukes
Rum souffle
Recipes and food styling by Linda Tubby ; Photography and prop styling by Angela Dukes


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