Hot Fruit Souffles

Name: Hot Fruit Souffles
Ingredients: Follow che Coconut Soufflé recipe, using orange rind instead of lemon and Cointreau or Grand Marnier instead of Malibu. Omit the coconut. Spoon into the orange shells. Bake at 190°C for about 10-12 minutes. Serve at once.; Use 6 oranges, weighing roughly 175 g each. Slice about a third off the top of each orange and trim the base so that the fruit stands neatly. Scoop out the flesh, leaving a neat edge on the shell.

Preparation info

Difficulty
Easy

Appears in

Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

About

Fruit shells are excellent containers for baking hot soufflés. Orange cups are ideal but any other fruit with a skin tough enough to withstand baking can be used, such as lime, lemon and grapefruit.

Method

Use 6 oranges, weighing roughly 175 g each. Slice about a third off the top of each orange and t