Preheat oven to 200 C. Grate the peel from one orange and squeeze out the juice. Cut the tops of the remaining four oranges into small pieces and scoop out the flesh with a small sharp kitchen knife or grapefruit spoon. Squeeze the caps and drain the pulp through a sieve. Keep a total of 300 ml of juice.
Melt butter, mix in flour and remove from the kitchen stove. Add zest, juice and sugar, cook until thick while stirring, cool.
Wrap the hollowed oranges in aluminum foil and place them in fireproof containers in such a way that they cannot tip over (ramekins, cups, etc.). Carefully fold the snow into the cooled juice mixture.
Place the containers with the dishes on a baking tray, fill the soufflé mixture into the orange dishes and bake in the oven for 20 to 25 minutes. Dust the surface of the soufflé with powdered sugar. Decorate with red currants or other red berries.
The filled, unbaked orange peels can be frozen for 2 weeks. Bake the frozen oranges at 200 C for 40 min.
shrink.
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