Scarlett WOrange Souffle
April 24th 2006 11:08
Orange Soufflé
About Soufflé
Soufflé means "puffed up" in French. It can be hot, cold, sweet and savoury. It doesn't matter what you put on the inside of the dishes, be it butter, sugar or anything else, the mixture will inevitably rise. A great soufflé, though, is only as good as its base: as long as this is full and flavoursome, all that is required is for the egg whites to lift the texture into the sublime.
INGREDIENTS
Serves 6 cups
a tablespoon or two of icing sugar, to dust
For the Vanilla Sauce:
100 gm whipping cream
2 egg yolk
25 gm caster sugar
1 teaspoon vanilla flavor essence
For the Soufflé Base:
Ingredient A:
2 egg yolks
30 gm caster sugar
20 gm flour
90 gm orange juice
1 tablespoon cointreau
1 teaspoon orange flavor essence
Ingredient B:
4 egg white
20 gm caster sugar
1. For the sauce, put the whipping cream and caster sugar into a stainless steel pot, bring up to the boil. Take the pot off the heat and then add in egg yolk, stir rapidly. Add in vanilla flavor essence, stir thoroughly, then set aside to cool.
2. Put a flat baking tray into the oven and preheat it to 200˚C.
3. For ‘Ingredient A’, mix the egg yolks and sugar into a bowl, stir in the sifted flour, stirring into paste. Put the orange juice into another pan, bring to the boil. Take the pan off the heat and then pour into the flour paste, stirring rapidly. Put in hot water, still stirring until thick. Cool a bit, add in cointreau and orange flavor essence, and stir thoroughly.
4. For ‘Ingredient B’, put the egg whites into another large, clean bowl and whisk until frothy, then gradually whisk in the sugar, a tablespoon at a time, into a soft, but not too stiff glossy meringue. Gently fold into the ‘mixture 3’.
5. Lightly butter 6 individual soufflé cups, and then sprinkle with some caster sugar on the inner part of the baking cups. Fill piping bag with soufflé batter, pipe it into baking cups about 80% full.
6. Place the cups on the hot baking sheet and bake for about 10 minutes until the soufflés have risen dramatically and evenly.
7. Now, act fast! Have the icing sugar ready in a sieve and as you bring the soufflés out of the oven, quickly dust the tops with sugar and take to the table. You make a small slit into the top of the soufflé and pour in the vanilla sauce.
Tips:
1. Bake the soufflé soon after filling the mixture in the baking cups.
2. If you open the oven door while soufflés are cooking, they will collapse. But as soon as you shut the oven door they will rise again. In Harold McGee's Food and Cooking book, he dismisses the myths about making soufflés that 'a hot oven and a thin mix will make a more dramatic rise than a thick mix and a more dramatic collapse at the table'. This is quite a thin mix and creates a rise worthy of applause, but get to the table quick.
About Soufflé
Soufflé means "puffed up" in French. It can be hot, cold, sweet and savoury. It doesn't matter what you put on the inside of the dishes, be it butter, sugar or anything else, the mixture will inevitably rise. A great soufflé, though, is only as good as its base: as long as this is full and flavoursome, all that is required is for the egg whites to lift the texture into the sublime.
INGREDIENTS
Serves 6 cups
a tablespoon or two of icing sugar, to dust
For the Vanilla Sauce:
100 gm whipping cream
2 egg yolk
25 gm caster sugar
1 teaspoon vanilla flavor essence
For the Soufflé Base:
Ingredient A:
2 egg yolks
30 gm caster sugar
20 gm flour
90 gm orange juice
1 tablespoon cointreau
1 teaspoon orange flavor essence
Ingredient B:
4 egg white
1. For the sauce, put the whipping cream and caster sugar into a stainless steel pot, bring up to the boil. Take the pot off the heat and then add in egg yolk, stir rapidly. Add in vanilla flavor essence, stir thoroughly, then set aside to cool.
2. Put a flat baking tray into the oven and preheat it to 200˚C.
3. For ‘Ingredient A’, mix the egg yolks and sugar into a bowl, stir in the sifted flour, stirring into paste. Put the orange juice into another pan, bring to the boil. Take the pan off the heat and then pour into the flour paste, stirring rapidly. Put in hot water, still stirring until thick. Cool a bit, add in cointreau and orange flavor essence, and stir thoroughly.
4. For ‘Ingredient B’, put the egg whites into another large, clean bowl and whisk until frothy, then gradually whisk in the sugar, a tablespoon at a time, into a soft, but not too stiff glossy meringue. Gently fold into the ‘mixture 3’.
5. Lightly butter 6 individual soufflé cups, and then sprinkle with some caster sugar on the inner part of the baking cups. Fill piping bag with soufflé batter, pipe it into baking cups about 80% full.
6. Place the cups on the hot baking sheet and bake for about 10 minutes until the soufflés have risen dramatically and evenly.
7. Now, act fast! Have the icing sugar ready in a sieve and as you bring the soufflés out of the oven, quickly dust the tops with sugar and take to the table. You make a small slit into the top of the soufflé and pour in the vanilla sauce.
Tips:
1. Bake the soufflé soon after filling the mixture in the baking cups.
2. If you open the oven door while soufflés are cooking, they will collapse. But as soon as you shut the oven door they will rise again. In Harold McGee's Food and Cooking book, he dismisses the myths about making soufflés that 'a hot oven and a thin mix will make a more dramatic rise than a thick mix and a more dramatic collapse at the table'. This is quite a thin mix and creates a rise worthy of applause, but get to the table quick.
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Comment by Sara
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Comment by E.M.m
I'm looking for an easy dessert and dinner recipe for tonight, my Dad's gluten free so I don't know whether I could use this recipe or not.
Comment by phill