Age old classic, forever successful and praised. Proven by time and millions of dessert spoons: orange soufflé, which you can gracefully cook right in front of your guests and receive applause and admiration. Even if you are on a diet, it is worth treating yourself to a light and fluffy dessert, like the one my Parisian friend Juju, sous chef of the famous French chef Sylvester Wahid, made for me. So, if you are thinking what would make a simple and classy dessert for your Christmas reception, a great solution is already in your pocket!
- Prep time: 15 minutes
- Cook time: 6 minutes
- Serves: 6
- Difficulty: medium
- Course: dessert
- Cookware: stand mixer, silicone spatula, 6 ramekins or porcelain cups
- Cuisine: French
Ingredients
- 5 egg whites
- 5 egg yolks
- 90 g refined caster sugar, plus extra for dusting
- juice of ½ orange
- zest of ½ orange
- 1 tbs Grand Marnier
- a pinch of saffron
- butter for greasing
Cooking method
Step 1
Heat the oven to 180°C. Gently butter the ramekins with a brush along the entire inner side surface in a vertical movement from bottom to top. Evenly sprinkle each ramekin with sugar, turn it over and tap it lightly to remove excess sugar.
Step 2
In a large bowl, whisk the yolks until smooth. Add orange juice, orange zest, saffron, Grand Marnier, and mix well.
Step 3
Whisk the whites until soft peaks. Add sugar gradually, continuing to whisk until stiff, until the whites are firm and shiny.
Step 4
Using a silicone spatula, transfer a portion of the whites into the yolk mixture and mix gently. Repeat portion by portion until complete.
Step 5
Fill the ramekins with the mixture. Cut off the excess with a spatula so that the top of the soufflé is perfectly flat. Then carefully separate with knife the upper part of soufflé from ramekin, so that soufflé grows even from all sides. Bake for 6-8 minutes. Serve immediately.
My tips and tricks:
For your soufflé to rise well and to be even on all sides, use a knife to carefully separate the upper part of the soufflé from the ramekin before putting it in the oven. To do this, lower the knife blade into the mould by about 1 cm, press it against the wall of the ramekin and draw the knife in a circle along the entire rim. Now your soufflé will rise well and become a matter of your pride, because soufflé is a small but complex dish that requires knowledge of culinary techniques.
- 5 egg whites
- 5 egg yolks
- 90 g refined caster sugar, plus extra for dusting
- juice of ½ orange
- zest of ½ orange
- 1 tbs Grand Marnier
- a pinch of saffron
- butter for greasing
- Heat the oven to 180°C. Gently butter the ramekins with a brush along the entire inner side surface in a vertical movement from bottom to top. Evenly sprinkle each ramekin with sugar, turn it over and tap it lightly to remove excess sugar.
- In a large bowl, whisk the yolks until smooth. Add orange juice, orange zest, saffron, Grand Marnier, and mix well.
- Whisk the whites until soft peaks. Add sugar gradually, continuing to whisk until stiff, until the whites are firm and shiny.
- Using a silicone spatula, transfer a portion of the whites into the yolk mixture and mix gently. Repeat portion by portion until complete.
- Fill the ramekins with the mixture. Cut off the excess with a spatula so that the top of the soufflé is perfectly flat. Then carefully separate with knife the upper part of soufflé from ramekin, so that soufflé grows even from all sides. Bake for 6-8 minutes. Serve immediately.