Individual Orange Souffles
|Non-stick cooking spray||1|
|Cornstarch||4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Orange flavored liqueur||3 Tablespoon|
|Granulated sugar||6 Tablespoon|
|Sliced almonds||1 1⁄2 Tablespoon|
|Powdered sugar||1 1⁄2 Tablespoon|
Preheat oven to 450°F Spray 6 individual souffle dishes (8 to 10 ounces each) with cooking spray.
Place dishes on jelly-roll pan; set aside.
Grate enough orange peel to equal 1 1/2 teaspoons; set aside.
Cut peel and membrane from oranges; section oranges over 1-quart saucepan.
Dice oranges; add to saucepan.
Stir in cornstarch until smooth.
Cook and stir over medium heat until mixture comes to a boil and thickens slightly.
Remove from heat.
Stir in liqueur and reserved orange peel.
Beat egg whites and salt with electric mixer at high speed in large bowl until soft peaks form.
Gradually beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and sugar is dissolved.
Fold 1/4 of egg white mixture into orange mixture, using rubber spatula or wire whisk.
Fold all of orange mixture into remaining egg white mixture.
Spoon into prepared dishes.
Sprinkle with almonds, if desired.
Immediately bake 12 to 15 minutes or until souffles are puffed and browned.
Sprinkle with powdered sugar, if desired.