Cold Orange Souffle Recipe


Preparation Time45 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientInterest Group


 Eggs3 Large, separated
 Castor sugar50 Gram
 Concentrated frozen orange juice5 Tablespoon
 Cointreau2 Tablespoon
 Lemon juice1 Teaspoon
 Water2 Tablespoon
 Gelatin15 Gram
 Double cream150 Milliliter (1 1/2 Deciliter)
 Chocolate vermicelli1⁄4 Cup (4 tbs) (For Decoration)
 Whipped cream4 Tablespoon (For Decoration)
 Orange slice3 (For Decoration)

Nutrition Facts

Serving size

Calories 463 Calories from Fat 253

% Daily Value*

Total Fat 28 g43.1%

Saturated Fat 4.6 g23%

Trans Fat 0 g

Cholesterol 180 mg

Sodium 68.1 mg2.8%

Total Carbohydrates 38 g12.8%

Dietary Fiber 0.5 g2%

Sugars 29.2 g

Protein 10 g20.3%

Vitamin A 5.1% Vitamin C 44%

Calcium 3.7% Iron 5.4%

*Based on a 2000 Calorie diet


Prepare a 5-inch (13-cm.) souffle dish with a collar of greaseproof paper tied around the outside to reach 3 inches (7 1/2- cm.) above the rim.
Put the egg yolks and sugar into a large bowl and rest the bowl over a pan of gently boiling water.
Whisk the mixture until thick and creamy.
Remove from heat and whisk in orange juice, Cointreau and lemon juice.
Put the 2 tablespoons water in a small cup, sprinkle in the gelatine and dissolve by standing the cup in a pan of hot water.
When clear, stir in orange mixture.
Cool until just beginning to set.
Whisk the cream until thick and fold gently into the mixture, followed by the stiffly beaten egg whites.
Pour immediately into the prepared souffle case, and leave to set in a cool place.
To serve, remove paper collar and coat sides with chocolate vermicelli.
Pipe a little cream around edge and arrange small pieces of orange slice in the centre.