Wednesday, December 05, 2012

Orange Souffle

Hi all and assalam,

Guess what I made yesterday....three things...Red Velvet Cake pop, Orange Souffle and Victoria Sandwich. I'm here to share with you my orange souffle recipe. Senang sahaja buatnya tapi kene pandai whip telur putih sampai naik. So here goes.

Orange Souffle - Taken from Group

1/3 cup flour
1/2 cup white sugar
1/8 teaspoon salt
1 cup orange juice (freshly squeezed certainly the best for fresh flavor)
4 eggs separated (separate when cold, much easier to do when eggs are cold)
1/4 teaspoon cream of tarter to stabilize egg whites
1/2 teaspoon pure vanilla extract
1 teaspoon pure orange extract
1 tablespoon freshly grated orange rind
Well pre-heated oven at 425 with oven rack placed low in oven (not on the lowest, but not in the middle either)
1 UN-greased casserole dish 1-1/2 quarts size

How to make it

Note: you can bake this at two different oven temperatures...
If you want a soufflé that is evenly moist, then bake it at 325 for 50-60 minutes.
If you want a soufflé that has a thicker crust and a soft moist interior, then the quick baking method is for you: bake your soufflé at 425 for 25 minutes.

The above baking techniques work for all fruit soufflés that I post.
1. In a saucepan on top of stove on medium low heat, combine flour, sugar, salt and stir in orange juice a little at a time.
2.Cook stirring constantly until the entire mixture is smooth and thick.
3.Beat egg yolks under mixer until thick and yellow. Gently fold into cooked mixture and allow to cool on counter.
4.While that is cooling, add orange zest, pure extracts and stir.
5. Wash out your mixing bowl really well and beat egg whites until stiff but not dry. Add cream of tartar and mix it in.
6. Fold one half of the beaten egg whites into the cooled down cooked mixture to lighten up the 'batter', then add remaining egg whites and gently fold in.
7. Pour into un-greased casserole dish and put into preheated oven at your chosen temperature.
    Try not to peak as this can upset the soufflé from rising. Let it do its thing.

Once baked, bring to table at once and serve it up with a soft dollop of whipped cream - to go extra fancy, add a little of cointreau (orange flavored liquor to your homemade whipped cream as flavoring) and add a fresh spring of mint on the serving for that "Martha look".
    And as mentioned above in the description, you can do all the preparing, and throw your soufflé into the oven when you are sitting down to eat your dinner. By the time you have finished dinner and you are making coffee, your dessert will be ready to eat!

Buat souffle tak lah susah sangat tapi delicate sangat prosesnya  tapi sangat berbaloi sebab rasanya sungguh sedap sekali. Hardly kita dapat jumpa di luar sebab dessert ni sedap makan selepas keluar dari oven. Yum!!!....

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