Hot Cross Buns Souffle

• 6 Hot cross buns
• 20g corn flour
• 7 eggs, yolks and whites separated
• 150g caster sugar, separated into 2 batches
• 30g unsalted butter
• 75g white chocolate
• For topping:
• Rind of ¼ orange, julienned
• 40g sugar
• 40g water
• 2 tbsp walnuts (optional), chopped

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1. Tear the hot cross buns and bake for 40 minutes at 100C to dry them out. 2. Using the i-Companion XL, pulse the dried-out buns with corn flour at speed 12 for 20 seconds or until breadcrumbs form. Set aside 3. Into a clean i-Companion XL bowl with the whisk attachment, put the egg yolks in. Set at speed 3 for 40 seconds. 4. Add 75g of sugar to the yolks. Set at speed 8 for 1 minute. 5. Melt the butter and white chocolate together in a bowl using the microwave. 6. Swap the whisk with the kneading and crushing blade, add the chocolate mixture to the yolk mixture. Set at speed 3 for 20 seconds. 7. Add the breadcrumbs into the yolk mixture. Set to speed 4 for 1 minute or until a sticky dough forms. Transfer into a mixing bowl. 8. In a separate bowl, whisk the egg whites until soft peak forms, then add the remaining 75g of sugar, and whisk until stiff peak forms. 9. Fold the egg white into the dough until just combined. 10. Spoon the mixture into ramekins and bake in a preheated oven at 190C for 9-13 minutes.

To make the topping: 1. Slice the orange rind into fine julienne and place in a small pot. Add sugar and water and cook over medium heat to reduce to a syrup consistency. Mix in the chopped walnuts. Remove from heat and set aside. 2. Top the souffle with the orange and nut mixture, and enjoy