You are here

Cold Orange Souffle

admin's picture
Ingredients
  Eggs 3 Large, separated
  Castor sugar 50 Gram
  Concentrated frozen orange juice 5 Tablespoon
  Cointreau 2 Tablespoon
  Lemon juice 1 Teaspoon
  Water 2 Tablespoon
  Gelatin 15 Gram
  Double cream 150 Milliliter (1 1/2 Deciliter)
  Chocolate vermicelli 1⁄4 Cup (4 tbs) (For Decoration)
  Whipped cream 4 Tablespoon (For Decoration)
  Orange slice 3 (For Decoration)
Directions

Prepare a 5-inch (13-cm.) souffle dish with a collar of greaseproof paper tied around the outside to reach 3 inches (7 1/2- cm.) above the rim.
Put the egg yolks and sugar into a large bowl and rest the bowl over a pan of gently boiling water.
Whisk the mixture until thick and creamy.
Remove from heat and whisk in orange juice, Cointreau and lemon juice.
Put the 2 tablespoons water in a small cup, sprinkle in the gelatine and dissolve by standing the cup in a pan of hot water.
When clear, stir in orange mixture.
Cool until just beginning to set.
Whisk the cream until thick and fold gently into the mixture, followed by the stiffly beaten egg whites.
Pour immediately into the prepared souffle case, and leave to set in a cool place.
To serve, remove paper collar and coat sides with chocolate vermicelli.
Pipe a little cream around edge and arrange small pieces of orange slice in the centre.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Orange
Interest: 
Party
Preparation Time: 
45 Minutes
Servings: 
4

Rate It

Your rating: None
4.09643
Average: 4.1 (14 votes)