Blood Orange Souffle With Pepper-Orange-Ragout
From chriesi 17 years ago
- 30 minutes to make
- Serves 4
Light and spicy.
Ingredients
- For the ragout: shopping list
- 4 orange shopping list
- 2 tablespoon sugar shopping list
- 150 ml white wine shopping list
- 100 ml Portwein, white shopping list
- 50 ml orangejuice shopping list
- 1 cinnamon stick shopping list
- 1 vanilla bean shopping list
- 1 chili, dried shopping list
- 1 tablespoon corn starch shopping list
- 1 teaspoon lemon pepper shopping list
- For the souffle shopping list
- 110 g sugar shopping list
- 2 blood orange shopping list
- 1 tablespoon orange marmalde shopping list
- 1 tablespoon pomme granate syrup shopping list
- 3 eggs shopping list
- 80 g quark shopping list
- 20 g corn starch shopping list
- butter and sugar for the forms shopping list
How to make it
- For the ragout:
- Prepare filets out of the orange.
- Caramelise sugar, add portwein, white wine and orange juice.
- Add cinnamon stick, vanilla bean, chili and cook for a while.
- Mix cornstarch with water and mix it in the orange juice mixture.
- Add pepper and orange filets. Let it cool.
- For the souffle:
- Preheat oven to 190°C.
- Cook blood orange juice, 20 g sugar, syrup and marmalade and let it cool down.
- Beat 2 egg yolk with 40 g sugar, add quark and blood orange juice mixture.
- Beat 3 egg white with 50 g sugar, add corn starch.
- Mix them together and pour in a buttered, sugarad souffle form.
- Put forms in water bath and bake for 30-35 minutes.
In the form.
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People Who Like This Dish 2
- ahmed1 Cairo, EG
- liezel Bloemfontein, ZA
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- chriesi Zuerich, CH
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