Instructions: Beat the egg yolks with an electric mixer, or by hand. Place the orange and lemon rind into a saucepan and add the caster sugar, Benedictine and 4 tablespoons of water and reduce.

Add this hot syrup in a thin stream, stirring continuously to the beaten egg yolks and beat them for a further 10 minutes. Stiffly whip the cream and with a wooden spoon fold it into the egg yolk mixture. Place a circle of sponge on the base of the souffle dish and drizzle with Benedictine.

Pour it into the previously chilled souffle dish and freeze for a minimum of 4 hours.

Remove from freezer and remove paper collar. Sift cocoa powder over the top and decorate.

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