4/5 red oranges
3/4 fresh eggs
60/70 g of sugar
1 untreated lemon
1 medium spoon of potato starch
biscuits shortbread to taste
Recommended wine Valdobbiadene Prosecco Superiore D.O.C.G. Sparkling Dry Millesimato
Wash the oranges and the lemon and squeeze them. Grate the peel (red part only) of an orange. Peel and beat the yolks of the eggs, adding the sugar in a bowl until the mixture is very smooth and without lumps. Add the juice of citrus fruits, the grated rind, starch and mix well up to what all you will be amalgamated. Pour into a soufflé mold the mixture and place the mold to bake in a bain-marie, continuing to stir while cooking slowly because the souffle perfect results fluffy. He will have to cook for five minutes. Removed from the fire must keep it at room temperature. Meanwhile, whip the egg whites firm and add them to the mixture; then move the souffle in the refrigerator, covered by film for about an hour and serve in parfait cups, accompanying it with some cookies shortbread.