NAVEL ORANGE SOUFFLé
Make and share this Navel Orange Soufflé recipe from Food.com.
Provided by AmandaInOz
Categories Dessert
Time 45m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Butter 3 6-oz. ramekins and dust with granulated sugar.
- Cut the rind and pith from the oranges. Halve the oranges across the equator and take out any seeds, then cut into chunks and put them in a blender or food processor. Pulse until they're reduced to a smooth puree.
- Pour the puree into a small saucepan, stir in the sugar and saffron and bring to a boil over medium heat, stirring occasionally to avoid sticking. In a cup or small bowl, mix the cornstarch and water to create a slurry. Stir the cornstarch mixture into the orange-sugar mixture over high heat. When it begins to boil, reduce the heat and simmer for 5 minutes. Transfer to a nonreactive bowl and let cool to room temperature.
- Place the eggs whites and cream of tartar in a large bowl. Using an electric mixer, whip the egg whites at high speed until stiff peaks form. Gently fold in the orange mixture with a rubber spatula until blended (but don't stir too much to avoid losing the air in the egg whites).
- Fill each ramekin to the top with the souffle mixture and smooth flat with a spatula. Place the ramekins on a baking sheet and set them on the top rack in the oven. Bake for 10 to 15 minutes until the souffles have risen about 1/2 inch above the ramekins and are golden brown on top. Remove from oven and dust with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 137.6, Fat 0.2, Sodium 92.6, Carbohydrate 28.1, Fiber 1.1, Sugar 21, Protein 6.4
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