Method
Preheat the oven to 190ºC.
Melt 15g of butter in the microwave and use to grease ramekins. Gently toss half the orange zest through the breadcrumbs and sprinkle a thick layer along the sides of a greased ramekins. Place on a baking tray.
Begin to prepare the soufflé batter by melting the remaining butter in a medium saucepan. Add the flour, zest of the lemon and remaining orange zest to the melted butter. Cook over a medium heat for no more than 1 minute, stirring constantly.
Take the saucepan off the heat and gradually add the milk, whisking until smooth. Return to the saucepan to the hob and stir thickened. Reduce the heat and cook for a further 2 minutes.
Stir in the blueberries, sugar, lemon juice and the juice of the two oranges. Once the sugar has dissolved, transfer the mixture into a large plastic bowl, Place in a basin of cold water for 5–10 minutes. When the mixture has cooled sufficiently add the egg yolks.
Using electric beaters whisk the egg whites until stiff. One heaped tablespoon at a time, gently fold the whites into the mixture.
Fill the ramekins to be about 0.25cm from the top and place the baking tray onto the middle shelf of the oven. Bake for 15 minutes until well risen and golden.
Meanwhile, use a template for the Olympic Rings to carefully position each type of fruit onto a long rectangular plate.
Take the soufflés out of the oven and set onto the plate. Quickly dust with icing sugar and serve immediately.