Amarula soufflé

To a large saucepan, add the milk, Amarula and sugar and bring to the boil.

In a separate bowl, place the egg yolks, egg, cornflour and cake flour. Add a little of the milk mixture being brought to the boil and whisk to form a runny paste. Make sure you whisk out all the lumps while the mixture is raw as it is not possible to smooth out once the hot milk is added.

When the milk mixture starts to boil, remove from the heat and mix a third of it into the egg mixture. Whisk well.

Add the egg mixture to the saucepan with the remaining milk and mix well. Lower the heat and return the saucepan to the heat. Whisk until the mixture has thickened to the consistency of soft porridge and the flour is cooked. Transfer to a bowl and allow to cool.

Once cooled a little, more Amarula may be stirred in to taste or to thin out the mixture a little if it’s too thick, but take care not to make it too runny.

Preheat the oven to 180°C. Line 6 ramekins with butter and castor sugar and set aside.

Spoon 30ml (2 tbsp) of the mixture into a mixing bowl.

To a separate bowl, add the egg whites and whisk until soft peaks form. Add the castor sugar and whisk to form stiff peaks.

Add a little of the egg white mixture to the soufflé mixture to lighten it. Fold in the remaining egg whites in one addition to the now lightened soufflé mixture until just mixed. Do not continue folding as the mixture will lose air.

Carefully scoop the mixture into the prepared ramekins. Bake until the soufflés have puffed up and are golden brown, about 10 minutes. Dust with the icing sugar and serve immediately.