a dangerously delicious desert that's sure to impress


  • pastry cream
  • 2 large egg yolks
  • 1/4 oz plain flour
  • 1 oz caster sugar
  • 6 floz whole milk
  • 2 oranges (grated rinds of two and juice of one)
  • souffle
  • 5 large egg whites (at room temperature)
  • pinch of salt
  • 2 oz caster sugar
  • 8 oz 70% dark orange chocolate (grated)


  • Pastry Cream Method
  • Bring the milk to the boil in a saucepan and whisk all remaining ingredients in a bowl. Then pour in the hot milk and whisk.
  • Put into a clean saucepan and cook over a medium heat until the mixture is very thick and starts to bubble.
  • Pour into a bowl and place clingfilm on top to prevent a skin forming
  • Souffle method
  • Whisk the salt and egg whites together until they reach the soft peak stage. Add the sugar and continue whisking.
  • Fold the egg whites into the warm pastry cream and then fold in the grated chocolate.
  • Place into buttered and sugared ramekins and put onto a baking tray and put into the preheated oven at 170oC for 10 mins.
  • Serve at once.

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