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ORANGE SOUFFLÉS RECIPE

1 year ago

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 ORANGE SOUFFLÉS
Soufflés have a reputation for being difficult to pull off, but they really aren’t so long as you fold the egg whites carefully into the base so they retain their air, and you have your oven at the right temperature. My other trick is to apply a double layer of softened butter to the ramekins in upward strokes to help them rise evenly. If you get the soufflé mixture to the right consistency, it will hold in the fridge for up to 1 ½ hours, so you can make it in advance and bake it just when you need to.
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
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Instructions
  1. Begin by making the soufflé base. Pour the milk and cream into a pan. Bring to the scalding point (just below boiling), then remove from the heat. Place half the sugar in a bowl, add the egg yolks, and whisk until pale and thick. Sift in the flour and cornstarch and whisk again. Gradually add the scalded milk, whisking as you go.
  2. Pour the mixture back into the pan and place over low heat. Stir constantly with a wooden spoon for about 5 minutes until it thickens to a smooth, velvety consistency. Leave to cool to room temperature.
  3. Brush four 8-ounce soufflé molds or ramekins with the softened butter, applied in upward vertical strokes. If your molds have a rim, make sure the butter covers this as well. Chill for a few minutes, then repeat with a second layer of butter. Sprinkle some of the grated chocolate into each mold, shaking it around to cover the inside completely. Tip out any excess and chill the molds until needed.
  4. Preheat the oven to 400ºF.
  5. Put the egg whites in a bowl and whisk until they hold stiff peaks. Add a few drops of lemon juice to stabilize and whisk again. Gradually add the remaining sugar, a spoonful at a time, whisking constantly until you have a very thick and glossy mixture.
  6. Whisk the lemon and orange zest into the soufflé base. Mix the lemon and orange juice together, measure out ½ cup, then whisk it in as well. Whisk a third of the egg white mixture into the soufflé base to loosen it. Carefully fold in the rest of the egg whites with a large metal spoon until evenly distributed. Fill each mold to the top and tap each one once on the work surface to get rid of any air bubbles.
  7. Smooth the surface with a small palette knife. Run the tip of your finger around the inside edge of the molds to separate the mixture from the dish, then place on a baking sheet. Bake in the middle of the oven for 15–20 minutes or until risen with a slight wobble in the middle. Dust with confectioners’ sugar and serve right away.

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