Orange Souffles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 42 g |
Ingredients
- Ingredients
- 4 Oranges
- 1 small lemon
- 100 grams Whipped cream
- 3 sheets gelatin
- 1 packet Vanilla sugar
- 3 centiliters Orange liqueur
- 2 egg whites
- 60 grams powdered sugar
- 100 grams purple Grape
- 8 Cape gooseberries
Preparation steps
Squeeze lemon. Rinse oranges in hot water, rub dry, remove top third of each orange, squeeze juice from orange tops and use knife to cut a segment of orange peel without white fruit skin. Cut segment of orange peel into fine zest and set aside for garnish. Use spoon to remove orange pulp, gently mash pulp with orange juice and pass through sieve. Dry hollowed-out orange shells with paper towels. Weigh about 150 grams (approximately 2/3 cup) of orange pulp and mix with lemon juice, vanilla sugar and 1-2 cl (approximately 1/8 cup) orange liqueur. Soak gelatin in cold water, dissolve dripping wet gelatin in small pot, then stir in orange mixture. Refrigerate orange mixture until edges become jelly-like. Stir orange mixture again, beat cream and add to orange mixture. Pour orange cream into hollowed-out oranges and refrigerate for 3-4 hours, until mixture is firm.
Wash and halve grapes and Cape gooseberries and marinate with orange zest and remaining liqueur for 20 minutes. Spread fruit across 4 dessert plates.
Beat egg whites until stiff, then gradually add powdered sugar and continue to beat until mixture is stiff and shiny. Transfer to piping bag with large nozzle and splash egg onto orange cream in oranges, so that the top of each orange is completely covered. Cook egg whites under broiler, watching carefully, until golden brown (be careful, it burns quickly!) Add soufflés to plates with fruit and serve immediately.
