Orange Souffle

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Difficulty: Intermediate
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A light, ethereal citrus cloud that rises high and melts on the tongue with bright, sunny flavor.
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This classic French dessert captures the essence of summer in every airy bite. The soufflé base is a delicate balance of rich egg yolks and a smooth orange-infused béchamel, creating a custard that is both comforting and vibrant. Whipped egg whites provide the dramatic rise, resulting in a texture that is impossibly light and tender. Served warm with a glossy, tangy orange sauce, it offers a perfect contrast of temperatures and textures. This dish is ideal for special occasions, romantic dinners, or as a show-stopping finale to a holiday meal. It requires patience and care, but the reward is a stunning presentation and an unforgettable citrus experience that lingers on the palate.

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Orange Souffle

Author: chefs-mate Courses:
Difficulty: Intermediate

Description

This classic French dessert captures the essence of summer in every airy bite. The soufflé base is a delicate balance of rich egg yolks and a smooth orange-infused béchamel, creating a custard that is both comforting and vibrant. Whipped egg whites provide the dramatic rise, resulting in a texture that is impossibly light and tender. Served warm with a glossy, tangy orange sauce, it offers a perfect contrast of temperatures and textures. This dish is ideal for special occasions, romantic dinners, or as a show-stopping finale to a holiday meal. It requires patience and care, but the reward is a stunning presentation and an unforgettable citrus experience that lingers on the palate.

Ingredients

Directions

  1. Preheat oven to 325°F. Attach a buttered and sugared foil collar to a 2-quart soufflé dish; set aside.
  2. In a small saucepan, melt 3 tablespoons butter. Stir in flour and dash of salt.
  3. Add milk; cook and stir till thickened and bubbly. Remove from heat.
  4. In a small mixer bowl, beat egg yolks about 5 minutes or until thick and lemon colored.
  5. Gradually stir hot orange mixture into beaten egg yolks. Stir in orange peel and juice. Wash beaters thoroughly.
  6. In a large mixer bowl, beat the egg whites to soft peaks. Gradually add 1/4 cup sugar, beating to stiff peaks.
  7. Fold orange mixture into egg whites. Turn into ungreased soufflé dish.
  8. Bake in a 325°F oven for 60 to 65 minutes or till a knife inserted near center comes out clean.
  9. Meanwhile, for the Orange Sauce: In a medium saucepan combine 1/2 cup sugar, 2 tablespoons cornstarch, and a dash salt.
  10. Stir in 1 1/2 cups orange juice. Cook and stir till thickened and bubbly. Cook 2 minutes more.
  11. Remove from heat; stir in 1 tablespoon butter. Serve warm.
  12. Serve soufflé immediately with Orange Sauce. Makes 8 servings.

Note

To ensure a good rise, make sure egg whites are at room temperature before whipping.

Do not open the oven door during baking, as this can cause the soufflé to collapse.

The soufflé can be prepared ahead of time by beating the egg whites separately and folding them in just before baking.

For a variation, substitute lemon zest and juice for orange for a Lemon Soufflé.

Store any leftover orange sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

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