Thursday, 30 October 2008
Recipe: Bitter Orange Souffle
An excellent dish! Light and delicious, simple to make, with wow-factor at the first mouthful and an aftertaste that lingers ...
Easy enough for any old midweek supper, and impressive enough to qualify for even the most formal dinner party, the soufflé base can be made several hours in advance (and covered with clingfilm while it sits, to prevent a skin from forming) leaving just the beating of the egg whites and folding-in processes to be performed mid-dinner.
Ingredients: 30g Butter; 20g Plain Flour; grated zest and juice of 2 Bitter Oranges, or of 1 sweet Orange and half a Lemon; 60g Sugar (or equivalent volume Splenda); 100 ml Milk; 1.5 tablespoons of Grand Marnier; 2 Eggs, separated.
1. Pre-heat the oven to 200 degrees C.
2. Make the Soufflé base: melt the Butter in a double boiler or zimmertopf; stir in Flour and citrus zest; add the Milk and cook over low heat for a minute or so until the mixture has thickened; away from the heat, beat in the citrus juice, Sugar (or Splenda), Grand Marnier, and finally the Egg Yolks.
3. Whisk the Egg Whites to form soft peaks, then fold the Whites into the Soufflé Base. Divide between two individual ramekins which have been greased or sprayed with Trennwax. Set in a roasting pan, pour boiling water half way up the sides of the ramekins, and cook 10-12 minutes in the pre-heated oven.
4. Sieve a light layer of icing sugar over the top of the soufflés before serving.