Orange SouffleFrom piperita 10 years ago
- For the ramekins: shopping list
- Soft butter shopping list
- sugar shopping list
- For the soufflés: shopping list
- 43 ml of orange juice, freshly squeezed shopping list
- 50 g of sugar shopping list
- 1/2 a tablespoon of potato starch shopping list
- 1 tablespoon of water shopping list
- 2 egg whites shopping list
- 35 g of sugar shopping list
How to make it
- Place the orange juice and sugar in a little saucepan and bring slowly to the boil. Water down the potato starch and add it to the orange juice and sugar. Continue cooking for one minute stirring constantly: you’ll end up with a thick shiny cream. Transfer it in the fridge and let it cool completely.
- Preheat the oven a 180° C.
- Whip the egg whites with a pinch of salt, until they are fluffy and softly picked, add the sugar, whipping continuously. When the white are shining, stop beating and add them to the orange cream.
- Butter each ramekin, cover it with sugar and fill it with the egg whites mixture. Place them on a baking sheet and bake for 12-15 minutes WITHOUT opening the oven door. Serve them hot, as soon as you take them out of the oven. Makes four individual soufflés.
- The book advises you to make collars with greaseproof paper, but if you fill your ramekin to the edge line, you shouldn’t need any collar.
- Adapted from Donna Hay, Modern Classics, Book 2
The Cookpiperita Milano, IT
The Rating12 people
I will give it a try. Thanks for sharingjasmilez in Somewhere In the Land Of Enchantment loved it
Now this is a souffle to make! Thanks!waterlily in Joplin loved it
Fantastic recipe. I love it!bluewaterandsand in GAFFNEY loved it
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