The blood orange is a variation of the everyday orange but with a dark red tinge on both the skin and in the flesh. They are mostly grown in the Mediterranean but are more of a late winter fruit. In terms of taste the blood orange is slightly more tart than its better-known orange. Enjoy them while you can as they are usually only around for a month or two at this time of year.
Blood Orange and Star Anise Souffle
Pre-heat oven to 200°C. Brush 4 ramekins with softened butter and dust with castor sugar. Place the mould to one side. Mix together 500ml blood orange juice, 2 star anise and 1 tsp of corn flour in a medium pan and bring to a simmer. Allow the mixture to reduce and thicken, strain through a fine sieve and allow to cool. Whisk 3 egg whites to soft peaks and fold into the cold blood orange mixture (careful not to knock the air out of the whites). Fill the ramekins till flush with the top and run your finger around the edge to allow for an even rise. Bake in the oven for 10-12 minutes till golden and risen. Serve immediately.