Classic Orange Souffle

For the sauce, heat the sugar until caramelised to a light brown colour. Stir in the orange juice, then add the cinnamon stick, cover and simmer gently for about 10 minutes. Then remove the lid and boil until reduced by about half. Remove the cinnamon stick. Beat in the butter in small pieces and stir in the liqueur. Cool the sauce to lukewarm.

Put the milk into a pan with the salt and 1 tbsp sugar and bring to the boil. Stir in the semolina and briefly return to the boil. Stir in the orange zest and transfer to a bowl. Leave to cool. Meanwhile brush the soufflé dishes with butter, sprinkle with sugar and chill. Preheat the oven to 180 °C. Fill a baking dish to a depth of 2-3 cm with hot water and put into the oven (middle shelf).

Separate the eggs. First work one egg yolk into the semolina mixture, then gradually add the other egg yolks. Stir in the almonds and orange liqueur. Beat the egg whites until they form soft peaks, then trickle in the rest of the sugar and continue beating until the mixture is firm and glossy.