Side Pannel
Easy Orange Souffle
Easy Orange Souffle
- Recipe Submitted by Kalina on 09/26/2007
Category: Desserts, Quick & Easy
Ingredients List
- 1 cup fresh squeezed orange juice from approx. 3 oranges (alternatively, you could use lemon, grapefruit, lime or a combination). Reserve the spent skins - you'll need the skin of 6 orange (lemon) halves.
- rind of 1/2 orange, finely minced (about 1.5 tablespoons)
- 100 grams sugar (divided in half)
- 15 grams corn starch (about 1/4 cup plus 1 tablespoon)
- 2 tablespoons water
- 2 egg whites
Directions
Use a spoon to clean the pulp and membrane from the inside of the 6 orange (lemon, grapefruit or lime) halves. Dust the inside of the pith with sugar. Set aside.
Combine the juice, half the sugar and the rind in a small saucepan. Simmer over medium-low heat until juice is reduced to 150ml. Strain out the rind pieces.
Mix starch and water together. Whisk starch mixture into hot juice and continue to whisk over low heat until juice is substantially thickened. Remove from heat and immerse pan into a cool water bath. Whisk until the juice mixture is cold, about 3 minutes. Set aside.
Whip egg whites until soft peaks form. Add the other half of the sugar and continue whipping until firm peaks form. Fold egg whites into orange mixture in two batches.
Spoon souffle mix evenly into the orange (lemon) halves, filling until level with the top.
Place halves on a baking tray and bake in a 360F oven for 15 minutes, or until puffed and the tops are brown.
Serve with a dusting of icing sugar. If you're making these ahead, cool to room temperature and then refrigerate inside a plastic container large enough to accommodate the souffles without touching the tops. Reheat them in a 360F oven for 8-12 minutes, until they have re-puffed, before serving.
Combine the juice, half the sugar and the rind in a small saucepan. Simmer over medium-low heat until juice is reduced to 150ml. Strain out the rind pieces.
Mix starch and water together. Whisk starch mixture into hot juice and continue to whisk over low heat until juice is substantially thickened. Remove from heat and immerse pan into a cool water bath. Whisk until the juice mixture is cold, about 3 minutes. Set aside.
Whip egg whites until soft peaks form. Add the other half of the sugar and continue whipping until firm peaks form. Fold egg whites into orange mixture in two batches.
Spoon souffle mix evenly into the orange (lemon) halves, filling until level with the top.
Place halves on a baking tray and bake in a 360F oven for 15 minutes, or until puffed and the tops are brown.
Serve with a dusting of icing sugar. If you're making these ahead, cool to room temperature and then refrigerate inside a plastic container large enough to accommodate the souffles without touching the tops. Reheat them in a 360F oven for 8-12 minutes, until they have re-puffed, before serving.
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