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Lovely light and luschous! Perfect to end off a summer lunch.

Cara-Mocha Soufflés
with Orange Cream


  • 1 x 10 g packet of powdered gelatine
  • 1 x 360 g tin evaporated milk, chilled
  • 15 – 30 ml coffee granules
  • 1 x 380 g tin caramel condensed milk
  • 200 g mascarpone cheese
  • 65 ml castor sugar
  • grated rind of an orange plus long fine strips of orange zest
  • extra castor sugar

Chef's hint: A small tot of brandy or orange liqueur added to the mixture will add a splendid tang.


Tie a double-layer strip of baking paper around 8 small ramekins. Ensure that the paper extends about 2 cm above the rims. Spray the ramekins as well as the inside paper rims with non-stick spray and set aside.

Place the gelatine in a small dish and cover with a little cold water. Set aside to sponge.

Now heat 75 ml of the evaporated milk (keep the rest chilled) and add the coffee granules and gelatine sponge. Stir until dissolved then stir in the caramel condensed milk. Whisk until smooth then set aside.

Beat or whisk the remaining chilled evaporated milk until doubled in volume and frothy. Fold the caramel mixture carefully into the frothy milk. Spoon the mixture into the prepared ramekins or glasses. Chill in the fridge for a few hours until set.

For the orange cream, thoroughly mix the mascarpone with the 65 ml castor sugar and the grated orange rind until thick and chill until required.

To serve, remove the string and paper rims from the dishes. Place the dishes onto serving plates and spoon a dollop of the orange cream on top of each soufflé. Toss the orange zest in the extra castor sugar and arrange on top of the cream.

Serves 8