for 4 people

Caramel sauce

75 g	caramel cubes
1	organic grapefruit, zest peeled with a peeler, use all of the juice
1 tsp	miso paste

Egg yolk mixture

3	fresh egg yolks
20 g	Maizena cornflour
20 g	sugar
2 ½ dl	milk, hot

Soufflé mixture

3	fresh egg whites
2 pinch	salt
1 ½ tbsp	sugar

To serve

¼ tsp

miso paste

How it's done

To prepare

Place a baking tray on the bottom shelf of the oven. Preheat the oven to 200 °C.

Caramel sauce

Place the caramel cubes and grapefruit juice in a pan, heat through, stirring occasionally until the caramel has dissolved. Stir in the miso paste, pour through a sieve into a measuring cup. Set aside 2 tbsp of the caramel sauce to decorate.

Egg yolk mixture

Whisk the egg yolks, cornflour and sugar in a pan. Combine the milk and caramel sauce, pour into the egg yolks while whisking, heat the egg yolk mixture, whisking until it thickens.

Soufflé mixture

Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Whisk approx. ¼ of the egg whites into the egg yolk mixture, then carefully fold in the remainder of the egg whites using a rubber spatula. Divide the soufflé mixture between the prepared ramekins. Place the ramekins on the tray in the hot oven.

To bake

Approx. 15 mins. in the preheated oven. Do not open the oven, otherwise the soufflés will collapse.

To serve

Combine the miso paste with the reserved caramel sauce in a small bowl. Remove the soufflés, drizzle with the caramel sauce, decorate with the reserved grapefruit peel, serve immediately.

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