Best Carlo Middiones Quick Fruit Souffle Recipes

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PICADILLY AND/OR MORRISON'S SWEET CARROT SOUFFLé



Picadilly And/Or Morrison's Sweet Carrot Soufflé image

You have to try this for the holidays. Such a sweet & creamy way to eat your carrots. The top is my favorite part--just a tad crunchy brown.

Provided by Pechsth

Categories     Vegetable

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 8

3 1/2 lbs baby carrots
1 1/2 lbs sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
1/4 cup all-purpose flour
6 large eggs
1/2 lb margarine
sifted powdered sugar

Steps:

  • Steam or boil carrots until extra soft. Drain well.
  • Add sugar, baking powder, and vanilla.
  • Whip with mixer until smooth.
  • Add flour and mix well.
  • Whip eggs and add to flour mixture, blend well.
  • Add softened margarine to mixture and blend well.
  • Pour mixture into baking dish about half full as the soufflé will rise.
  • Bake in 400°F degree oven about 45 minutes or until top is a light golden brown.
  • Sprinkle lightly with powdered sugar over top before serving.

GRAND MARNIER® SOUFFLE



Grand Marnier® Souffle image

Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 2

Number Of Ingredients 11

1 tablespoon butter, melted
1 tablespoon white sugar
5 teaspoons butter, melted
5 teaspoons all-purpose flour
¼ cup cold milk
2 egg yolks
1 teaspoon freshly grated orange zest
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
⅛ teaspoon vanilla extract
2 egg whites
¼ cup white sugar, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
  • Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
  • Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
  • Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
  • Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
  • Bake in the preheated oven until risen and browned, 16 minutes.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g

CARLO MIDDIONE'S QUICK FRUIT SOUFFLE



Carlo Middione's Quick Fruit Souffle image

Provided by Florence Fabricant

Categories     dessert

Time 50m

Yield Six servings

Number Of Ingredients 5

1 cup chopped fresh ripe strawberries
4 to 5 tablespoons sugar
1 1/2 tablespoons brandy
3 to 4 tablespoons soft butter
4 egg whites at room temperature

Steps:

  • Put the strawberries in a small bowl, mix with one to two tablespoons sugar (to taste) and the brandy and allow to macerate for 30 minutes.
  • Preheat the oven to 350 degrees. Generously butter six small souffle dishes four inches in diameter (about one-and-a-quarter-cup capacity). Dust each with a teaspoon of sugar.
  • Beat egg whites until softly peaked, sprinkle on one tablespoon of sugar and continue beating to firm but supple peaks. Quickly fold in the strawberry mixture so the fruit is well distributed but not perfectly incorporated. You have to work fast.
  • Spoon the mixture into the prepared souffle dishes, put them on a cookie sheet and place in the oven for 12 to 15 minutes until puffed above the rims of the dishes and browned. Serve at once.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 31 milligrams, Sugar 11 grams, TransFat 0 grams

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