Best Individual Orange Souffles Recipes
INDIVIDUAL ORANGE SOUFFLéS WITH GRAND MARNIER CRèME ANGLAISE
Steps:
- Prepare the crème anglaise in advance. It can be stored for several days in the refrigerator. Place the milk, cream, and agave nectar in a small saucepan over medium heat. Bring to a boil. Decrease the heat.
- Add the arrowroot powder slurry to the milk mixture, whisking constantly. Bring the mixture back to a simmer and remove from the heat immediately after the mixture thickens. Stir in the Grand Marnier and vanilla extract. Cool to room temperature and store in the refrigerator.
- Begin preparing the soufflés. Preheat the oven to 325°F. Lightly oil 6 (12-ounce) soufflé ramekins with canola oil spray.
- In a saucepan, melt the butter over medium heat. Stir in the flour and salt. Add the milk and cook until thick and bubbly, stirring constantly. Remove from the heat. Stir in the orange zest, orange juice, and Grand Marnier. Blend well.
- Using an electric mixer, beat the egg yolks until thick and lemon colored. Gradually add the orange mixture and blend well.
- In a clean bowl, using clean beaters, beat the egg whites on medium speed until soft peaks form, about 1 to 2 minutes. Gradually drizzle in the agave nectar and beat until stiff glossy peaks form, another 1 to 2 minutes. Do not overbeat or the egg whites will dry. Fold the orange mixture into the egg whites. Spoon into the ramekins and bake for 20 to 25 minutes, until puffed and golden. Serve immediately.
- Place a hot soufflé on a plate in front of each guest. Poke a hole in the center of the soufflé with a spoon and spread slightly open. Pour the crème anglaise generously into the opening of the soufflé and over the top. A dollop of whipped cream makes a nice finishing touch.
INDIVIDUAL ORANGE SOUFFLES
So yummy. Nice and light. Very easy to make, but looks like a million bucks on the plate. You will receive a lot of comments on these.
Provided by Lytta Steeves @Lytta
Categories Other Desserts
Number Of Ingredients 9
Steps:
- Remove tops from oranges, scoop out flesh, mix cornstarch with 1/4 cup orange juice. Add to remaining juice and bring to boil, stirring constantly, add rind, sugar, marmalade and butter, continuing to stir until thickened and smooth. Remove from heat, and gradually beat in egg yolks. Beat egg whites until stiff and fold into yolk mixture. Fill orange shells 2/3 full with mixture and place on baking sheet.
- Bake 400F for 10-15 minutes until puffed and golden, sprinkle with icing sugar after removing from oven, serve immediately.
- N.B. Mixture can be halved to serve only 4. Enjoy
INDIVIDUAL ORANGE SOUFFLES RECIPE - (4.4/5)
Provided by HeatherS
Number Of Ingredients 9
Steps:
- Remove tops from oranges; scoop out flesh from base without piercing skin. Mix cornstarch with 1/4 cup (50 mL) orange juice. Add to remaining juice and bring to boil, stirring constantly. Add rind, sugar, marmalade and butter, continuing to stir until thickened and smooth. Remove from heat and gradually beat in egg yolks. Beat egg whites until stiff and fold into yolk mixture. Fill orange shells 2/3 full with mixture and place on baking sheet or muffin tin. Bake in 400ºF (200ºC) oven for 10 to 15 minutes or until puffed and golden. Sprinkle with icing sugar after removing from oven and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
