Orange Souffle
Ingredients
- For the orange garnish
- 1 untreated Orange
- For the soufflés
- 150 milliliters milk
- 1 pinch salt
- 3 Tbsps sugar
- 2 Tbsps Semolina flour
- 1 tsp grated Orange peel (untreated)
- 3 eggs
- 1 Tbsp chopped almonds
- For baking and garnishing
- 4 Soufflé dishes (about 200 ml)
- butter (for dishes)
- sugar (for dishes)
- Orange peel (untreated)
- powdered sugar (for dusting)
Preparation steps
For the orange garnish, rinse the orange in hot water, remove the zest and cut the orange segments out of separating skins. For the soufflés, boil the milk with the salt and 1 tablespoon sugar, stir in the semolina flour and bring to a boil. Stir in orange peel, pour mixture into a bowl and let cool. Meanwhile, butter the soufflé ramekins, sprinkle with sugar and refrigerate.
Preheat the oven to 180°C (approximately 350°F). Fill a large rectangular baking dish 2-3 cm (approximately 1 inch) high with hot water and put in the oven (middle shelf). Separate the eggs. Stir 1 egg yolk into the semolina flour mixture, then gradually add other 2 yolks. Stir in almonds and the orange liqueur. Whip the egg whites until foamy, sprinkle in remaining sugar and continue beating until the mixture is glossy.
Fold 1/3 egg whites into the semolina mixture, then fold in the rest. Pour the mixture into the ramekins, put ramekins in the water bath in the oven and bake the soufflés until golden brown 20-25 minutes. Serve immediately dusted with orange zest, sprinkled with powdered sugar and garnished with the orange segments.
