SOUFFLE A L'ORANGE
Steps:
- Preheat the oven to 400 degrees. Position a rack so the souffle will sit in the middle of the oven. Spread the 1/2 tablespoon of butter evenly inside a 6-cup souffle dish (6 1/2-inches round x 3 1/2-inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the sugar evenly. Lightly tap out the excess and set aside.
- Melt the 2 tablespoons of butter in a 9-inch round enamel pot, such as Le Creuset, over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the milk and 1/4 cup granulated sugar and cook for 1 minute, whisking constantly. Off the heat, cool for 1 minute and whisk in first the egg yolks and then the orange liqueur, vanilla, and orange zest and set aside.
- Put the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until they are doubled in volume and frothy. With the mixer running, slowly add the 1/4 cup of granulated sugar and beat until the egg whites form soft, very creamy (not firm!) peaks. Whisk 1/4 of the egg white mixture into the egg yolk mixture, then add all the egg whites and fold them carefully but thoroughly with a rubber spatula into the base.
- Pour the mixture into the prepared souffle dish, not filling it more than 1 1/4 inches from the top of the dish (there may be extra mixture). Put your finger 1 inch down into the edge of the souffle mixture and run it all the way around, making sure you don't rub off the butter and sugar inside the dish. Place in the middle of the oven and immediately turn the temperature down to 375 degrees. Bake for 30 to 35 minutes, until the souffle is puffed and browned on top. Don't peek!!
- Sift a light dusting of the confectioners' sugar on top and serve immediately.
LEMON SOUFFLé
This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
Provided by Mark Bittman
Categories dinner, lunch, custards and puddings, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
- Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 111 milligrams, Sugar 38 grams, TransFat 0 grams
FROZEN LEMON AND ORANGE SOUFFLE
Steps:
- Using a channel knife, cut a few grooves into the orange peels. Cut the tops off the oranges and reserve. Empty the entire fruit of the orange pulp, being careful not to create a hole in the bottom. Freeze the empty orange rinds to create shells.
- In a bowl, combine the egg yolks with 1/2 cup of the sugar and beat until thick and a pale yellow. If using an electric mixer, mix for 5 to 7 minutes. Add the lemon curd or marmalade, orange liquer, and vanilla. Mix well.
- In a separate cold bowl, whip the cream until firm. Set aside.
- In another bowl at room temp, beat the egg whites until soft peaks form.
- In a large stainless steel bowl, blend the whipped cream and the egg yolk mixture. GENTLY fold in the egg whites. Transfer the mixture to a pastry bag fitted with a large tip. Remove orange shells from freezeer and pipe the mixture into them, extending 1 inch higher than the top of the orange. Freeze for at least 4 to 5 hours. Add the tops and serve right out of the freezer with Lime and Yogurt Sauce.
- Mix all the ingredients in a food processor until very smooth.
LEMON AND RASPBERRY SOUFFLE
Provided by Food Network
Categories dessert
Time 55m
Yield 1 large souffle or 6 individua
Number Of Ingredients 16
Steps:
- Whisk together the eggs and yolks. Boil milk and sugar. In a small bowl stir together flour and cornstarch. Add 2/3 of the flour mixture to the egg mixture. Temper the eggs with 1/4 of the hot milk then return the milk to the heat. Add the rest of the flour mixture to the egg mixture and whisk well. Add another 1/4 of the hot milk and whisk well. Reboil the remaining milk and whisk into the egg/flour mixture to thicken and self-cook. It will thicken on its own. Whisk in the butter chunks until melted. Press plastic wrap against the surface and refrigerate. The base will keep for 3 days.
- Heavily butter 6 individual 4-ounce ramekins or 1 large souffle dish and coat with sugar all around the inside. Whisk together the base with the lemon juice and rind. Whip the egg whites with the cream of tartar until soft peaks. Add the sugar and continue whisking until stiff and glossy, about 30 seconds. Whisk a small amount of the whites into the base to lighten it. Fold in the remaining whites. Spoon the mixture into ramekins, filling half way. Put 1/2 teaspoon of berry coulis and 2 raspberries onto the surface of the mixture, and then top with more souffle mix. Tap the ramekins down on the counter, level the tops with a spatula, and ring the rim with your thumb to create a moat. Chill, if necessary, up to 30 minutes. Bake in a preheated 425 degree F oven, in a water bath, until firm to the touch and risen, about 11 minutes for individual souffles. Bake for 20 to 25 minutes if making a large souffle.
ORANGE SOUFFLE
Steps:
- Preheat oven to 375 degrees F.
- Scald the milk and set aside.
- In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux. Off of the heat, whisk some of the scalded milk into the roux, slowly incorporating all of the milk. Return the roux to a low flame, and whisk in 3/4 cup of sugar, orange juice concentrate, orange juice, vanilla, salt, bring to a boil remove from heat. Stir in the zest and orange liqueur. Carefully add some of the scalded milk mixture to the egg yolk, to balance the temperature, and then combine them both, whisking thoroughly. Cover, set aside, and cool.
- Prepare 6 (12-ounce) souffle cups by buttering them lightly and dusting them with sugar.
- Beat the egg whites to medium stiff peaks, add the remaining sugar, and beat to stiff peaks. Fold the milk and egg mixture into the beaten egg whites. Fill the buttered and sugared souffle cups about 3/4 of the way. Bake, in a water bath, until puffed and golden, about 12 to 15 minutes.
LEMON SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
- In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures.
- Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
NEIMAN-MARCUS'S LEMON/ORANGE SOUFFLé
Make and share this Neiman-Marcus's Lemon/Orange Soufflé recipe from Food.com.
Provided by Metlantis
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soften gelatin in cold water; set aside. Mix egg yolks, lemon juice, salt, and 1/2 cup sugar. Cook in double boiler until thickened. Stir in gelatin, lemon peel, and lemon extract.
- Beat egg whites until soft peaks form. Gradually beat in rest of sugar, and beat until stiff. Whip the cream. Fold egg whites into custard as it begins to congeal, then fold in whipped cream.
- Pour into custard cups and refrigerate. Unmold and serve with sauce of apricots pureed in the blender and sweetened to taste or pour into a 1 1/2-quart soufflé dish or mold. I like to put a collar of foil around a 1-quart soufflé dish, tie securely, then remove before bringing to the table.
- .This can be served cold with any fruit and flavored whipped cream.
- .Variation:.
- For Orange Soufflé substitute 1/2 cup.
- orange juice and 1 tablespoon grated orange peel for the lemon juice and lemon peel, and omit the lemon extract.
Nutrition Facts : Calories 352.3, Fat 18, SaturatedFat 10.2, Cholesterol 195.3, Sodium 163.8, Carbohydrate 43.5, Fiber 0.8, Sugar 40.4, Protein 6.6
FROZEN LEMON SOUFFLE
With its ultra-silky texture and pure lemon taste, this frozen souffle is out of this world. Because you can make it a day ahead, it's ideal for a summer dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Wrap outside of a 3 1/2-cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.
- In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.
- Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).
- In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries and dust with confectioners' sugar.
Nutrition Facts : Calories 433 g, Fat 25 g, Protein 14 g
LEMON-ORANGE SOUFFLE
Make and share this Lemon-Orange souffle recipe from Food.com.
Provided by Charishma_Ramchanda
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Keep aside 5-6 segments or orange for topping.
- Beat chilled cream till stiff, remove half cup in a cold bowl.
- Add sugar to this cream, mix well, put in star nozzled piping bag.
- Refrigerate for topping.
- Refrigerate remaining cream too, till required.
- Sprinkle gelatine over 1/2 cup water, keep for 5 minutes.
- Heat over very slow or indirect heat, stirring till gelatine dissolves.
- Do not allow mixture to boil.
- Keep aside to cool.
- Mix milk, condensed milk, juice, and whip till well blended.
- Add broken orange segments.
- Mix in whipped cream, kept aside.
- Pour into a pudding or glass shallow dish.
- Chill in freezer till well set.
- Decorate with sweetened whipped cream, candied peel and orange segments.
- Serve well set and chilled.
Nutrition Facts : Calories 362, Fat 16.2, SaturatedFat 10.2, Cholesterol 60.2, Sodium 113.9, Carbohydrate 47.8, Fiber 0.9, Sugar 42.8, Protein 9
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