Les Soufflés Le Plus Faciles du Monde!

It really is quite a claim from Fanny Cradock here, but she insists that these soufflés are the easiest in the world. I like to think that she's been very thorough and inspected everyone else's soufflé recipes on her global travels, but my guess is that in typical Fanny style she just states that hers are the best, the easiest, the most professional and so on, and we are to believe her. They do seem easy it has to be said, and continuing the citrus theme, making good use of some of last years homemade marmalade. The only other ingredients are egg whites and some expertly chosen grapefruit.

Fanny tells me to start by whisking the egg whites very stiffly, without using even a 'vestige' of salt. I wasn't going to, honest Fanny. I don't know what a vestige of salt is, but it's not included in the recipe, so why would I add it - by now I am following every word Fanny tells me and only adding techniques and ideas of my own where I can get away with it. Adding salt isn't one of those times - but I guess some people must've suggested that Fanny should. She dismisses this as a "naughty old wives' tale" and urges us all to simply forget it. Consider it done Fanny, completely wiped from my mind.

While the egg whites are stiffening, I sieve my homemade marmalade and am reminded how gorgeous it looks and smells. It's nearly marmalade season again! Fanny recommends any marmalade - orange, lemon or grapefruit - and additionally suggests this could be replaced with any sieved jam. Once sieved it should be folded gently into the stiff egg whites. Fanny insists that everyone buys a rubber spatula for this job, as they are invaluable and inexpensive. I'd imagine in 1970 they'd be a little more unusual than they are today, but just as handy!

In typical Fanny style, the soufflé mix should be placed in hollowed out grapefruit halves before baking. Fanny suggests saving the shells when having her hot grapefruit for breakfast, but I haven't. I'm sure I'd be forgiven, and will remember next time, I promise. Fanny says I can also use lemons or oranges with their tops sliced off and scooped out, but I've found some lovely looking white grapefruit, so I halve them and scoop out the flesh. 

Once filled to the brim, they are simply popped on a baking sheet and baked for 8 minutes in a hot oven, dusted with icing sugar and served immediately. Or if preferred, left to cool and served. Fanny says it doesn't matter, after all these are the easiest soufflés in the world and will always stay 'up' according to Fanny. For me, they do look great, but do start to fall a little as soon as they are out the oven. I'm not going to argue with Fanny though, it's probably something I've done. At first I thought the hollowed grapefruit were just a quirky presentation a la Cradock, but they actually give the finished soufflé a real kick of grapefruit taste and aroma on top of the zesty fresh marmalade filling. Zingy. Oh and they do look good, and they were easy. The easiest soufflé in the world remember.