Description
Orange cups filled with a delicate soufflé.
Ingredients
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5 piece
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250 g
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2 Tbsp
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5 piece
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2 Tbsp
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Cooking
Of sugar and 2 tablespoons water to prepare sugar syrup.
Oranges cut into halves, remove the pulp from them.
Cook the chopped pulp in sugar syrup until the liquid becomes transparent.
Beat egg whites with a pinch of sugar. Add the orange pulp and starch.
Whisk the resulting mass.
Orange halves to put in a fireproof dish and fill the resulting mass.
Cover glossy paper or foil and place in oven for 15 minutes at a temperature of 200 C.
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