Ingredients
2 free-range eggs, separated
pinch chilli flakes
4 tbsp caster sugar
½ pineapple, shell only
To serve
85-110g/3-4oz caster sugar
1 thumb-size root ginger, peeled and cut into strips
1 orange, cut into wedges
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Mix the egg yolks and chilli flakes together in a bowl until pale and fluffy.
3. In a separate clean bowl, whisk the egg whites until they form soft peaks. Add the sugar and whisk until they form stiff glossy peaks.
4. Fold the egg whites into the chilli mixture. Spoon into the pineapple shell and transfer to a baking tray. Bake in the oven for 8-10 minutes, or until well risen and golden.
5. Meanwhile, heat the sugar in a saucepan until a caramel has formed. Add the ginger and orange wedges to the pan and shake to coat. Heat for a few minutes.
6. To serve, transfer the soufflé to a serving plate and serve the caramelised ginger and orange wedges alongside.
