Fresh orange soufflé

Name: Fresh orange soufflé
Yield: Serves 4-6
Cuisine: France
Ingredients: ⅓ cup/75 ml Grand Marnier; 2 oranges; thick pastry cream, made with 1 cup/250 ml milk, 3 egg yolks, ½ cup/100 g sugar, and ¼ cup/30 g flour; confectioners' sugar (for sprinkling); 6 cup/1.5 l soufflé dish; 5 egg whites; 2 tbsp/30 g granulated sugar

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

This hot fruit soufflé includes fresh orange segments, layered within the Grand Marnier soufflé mixture. Berries and bananas are other fruits suitable for hot soufflés, which are often made with puréed, instead of sliced fruit.

Ingredients

thick pastry cream, made with 1 cup/250 ml milk, 3 egg yolks</

Europe
France
Dessert
Mediterranean
Vegetarian

Method

Make the pastry cream. Grate the zest of one orange and stir it into the cream with 3 tbsp/45 ml Grand Marnier. Peel and section both oranges (see