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Cold Orange Souffle Recipe
|Unflavored gelatin||2 Tablespoon|
|Cold water||1 Cup (16 tbs)|
|Frozen orange juice concentrate||12 Ounce, thawed (2 Can)|
|Vanilla extract||1 Teaspoon|
|Evaporated milk||1 Cup (16 tbs), skimmed|
|Orange peel||1 Tablespoon, freshly grated|
Calories 293 Calories from Fat 41
% Daily Value*
Total Fat 5 g7.1%
Saturated Fat 2.4 g12.2%
Trans Fat 0 g
Cholesterol 74.1 mg
Sodium 123.9 mg5.2%
Total Carbohydrates 52 g17.2%
Dietary Fiber 0.26 g1.1%
Sugars 36.4 g
Protein 13 g26.4%
Vitamin A 3.6% Vitamin C 7%
Calcium 12.9% Iron 1.9%
*Based on a 2000 Calorie diet
1.Fold a sheet of waxed paper in half and cover the top of a 6-inch (1 quart) souffle dish such that it forms a waxed-paper collar that extends at least 4 inches above the rim of the dish.
2.Secure collar with tape.
3.Mix gelatin in the cold water and let stand for 5 minutes.
4.Using a mixer or wire whisk beat egg yolks until they are thick and foamy.
5.Beat in softened gelatin.
6.Place on water bath and dissolve gelatin.
7.Do not let mixture boil.
8.Remove pan from heat.
9. Add in thawed orange juice concentrate and vanilla extract.
10. Into a large mixing bowl, pour mixture .
11.Refrigerate for about 20 minutes until a syrupy consistency is achieved.
12.Beat egg whites until they are frothy.
13.Gradually add 1/2 cup of fructose and continue to beat until egg whites are stiff.
14. Keep aside.
15.In another bowl, beat chilled milk to triple it in volume.
16.Using a rubber spatula, fold whipped milk mixture thoroughly into orange juice mixture.
17. Fold in beaten egg whites, until no streaks of white show.
18.Into collared souffle dish pour souffle mixture .
19.Refrigerate for 4 hours before removing collar .
20.Garnish with grated orange peel and serve.