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Fresh Orange And Lemon Souffle Recipe
|Eggs||3 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Powdered gelatin||1⁄2 Ounce (2 Envelopes)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Orange liqueur||2 Tablespoon|
|Candied orange slice||1 Ounce|
|Candied lemon slices||1 Ounce|
|Pistachio nuts/Angelica||1 Ounce|
Serving size: Complete recipe
Calories 2515 Calories from Fat 1414
% Daily Value*
Total Fat 161 g247.9%
Saturated Fat 89.2 g445.9%
Trans Fat 0 g
Cholesterol 1127.7 mg
Sodium 386.8 mg16.1%
Total Carbohydrates 229 g76.2%
Dietary Fiber 6.4 g25.7%
Sugars 197.4 g
Protein 46 g91.6%
Vitamin A 129.1% Vitamin C 217%
Calcium 40.9% Iron 26.2%
*Based on a 2000 Calorie diet
The proportion of orange to lemon juice can be varied to taste.
Orange juice by itself tends to be insipid and needs sharpening with lemon or grapefruit.
Prepare a 6 inch souffle dish.
Beat the egg yolks, sugar and fruit in a large bowl over a saucepan of boiling water (take care the water does not touch the bowl), until the mixture is thick and foamy and falls from the beater in ribbons which hold their shape for a few seconds before sinking back into the mixture.
Remove from heat.
Dissolve the gelatin in a cup with 3-4 tablespoons of the boiling water from the pan.
When thoroughly dissolved, beat into the fruit mixture.
Set aside to chill and thicken.
Beat the egg whites until stiff but not brittle.
Whip the cream to a soft peak.
When the fruit mixture has thickened and is beginning to set, fold in the cream and then the egg whites.
Fold in the liqueur last.
Turn the mixture into the souffle dish, smooth the top and refrigerate until set.
Peel off the paper collar with the help of a knife dipped in hot water.
Cut the orange and lemon slices into small wedges, halve or chop the pistachio nuts (or angelica) and decorate to taste, with whipped cream if using.
Stand the souffle dish on a dessert plate to serve.