Mandarin and chai souffles

Step 1

Peel and segment mandarins. Place sugar and ¼ cup (60ml) of the juice in a large frying pan; cook, stirring, over medium heat, without boiling, until sugar dissolves. Add cinnamon, bring to the boil. Boil, without stirring, until it turns a dark caramel colour (tilt the pan during cooking). Remove from heat; carefully stir in remaining juice (take care as caramel will splatter); stir over heat until toffee pieces are dissolved. Stir in mandarin segments. Discard cinnamon stick before serving.

Step 2

Preheat oven to 200°C/400°F. Grease six ¾-cup (180ml) ovenproof soufflé dishes with the melted butter; sprinkle with 2 tablespoons of the caster sugar, shake out excess sugar. Place dishes on oven tray.

Step 3

Combine the remaining caster sugar and the water in a small saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, without stirring, for 2 minutes.

Step 4

Blend cornflour with the spices and juice in a small bowl, add to sugar syrup; cook, stirring, over high heat, until mixture boils and thickens. Boil for 1 minute, stirring.

Step 5

Beat egg whites and extra caster sugar in a small bowl with an electric mixer until soft peaks form; transfer to a large bowl. Fold warm sugar syrup mixture into egg white mixture.

Step 6

Spoon mixture evenly into dishes; smooth surface. Bake soufflés about 15 minutes. Dust with sifted icing sugar; serve soufflés immediately with caramelised mandarins.