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Orange Souffle Nantaise

Holiday.Cook's picture
Ingredients
  Crushed macaroons 4 Tablespoon
  Grand marnier 1 Teaspoon (Leveled) (A Little)
  Eggs 3 Large, separated
  Caster sugar 6 Ounce
  Grated lemon rind 1 Tablespoon
  Oranges 3 Small, grated rind and strained juice
  Double cream 1⁄2 Pint
  Gelatin 1⁄2 Ounce
  Lemon juice 1 Tablespoon, made up to 2 1/2 fluid ounce with water
  Double cream 2 1⁄2 Fluid Ounce, whipped and sweetened (1 Small Carton)
  Macaroon crumbs 2 Tablespoon (For Decorations)
Directions

GETTING READY
1) Prepare the souffle dish.
2) Soak the macaroons in the liqueur.

MAKING
3) In a pot, add egg yolks, sugar, lemon and orange rinds, and strained orange juice.
4) Stand the pot over hot water and on low heat whisk till the mix is thick and creamy.
5) Remove from the heat and continue whisking for 5 minutes or until the bowl is cool.
6) Whip the cream and gently fold it into the sugar mix.
7) In a bowl, add lemon juice and water and dissolve gelatin.
8) Add into the mix and stir.
9) Beat the egg whites till stiff.
10) Place bowl with souffle mix over ice and slowly fold in the egg whites.
11) Turn out the mix into a souffle dish when it starts to thicken.
12) Layer with macaroons, cool and allow to set.
13) Take out the paper from the souffle dish when the mixture is firm.

SERVING
14) Lightly press in the macaroon crumbs around the sides and top the souffle with dollops of sweet whipped cream.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Snack
Method: 
Mixing
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Orange
Interest: 
Party
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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