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Fruit Souffle Recipe
|Orange liqueur||30 Milliliter (2 Tablespoon)|
|Water||60 Milliliter (4 Tablespoon)|
|Powdered gelatin||30 Milliliter, powdered (2 Tablespoon)|
|Liquidized orange pulp||10 Fluid Ounce, pureed in a blender or food processor (1 1/4 Cups / 300 Milliliter)|
|Sugar||4 Ounce (Good 1/2 Cup / 100 Gram)|
|Double heavy cream||10 Fluid Ounce, whipped (1 1/4 Cups / 300 Milliliter)|
|Egg whites||6 , stiffly beaten|
|Mandarin orange segments||6 (For Garnish)|
Serving size: Complete recipe
Calories 1922 Calories from Fat 967
% Daily Value*
Total Fat 110 g169.3%
Saturated Fat 68.2 g340.9%
Trans Fat 0 g
Cholesterol 405.1 mg
Sodium 463.8 mg19.3%
Total Carbohydrates 180 g60.1%
Dietary Fiber 1.3 g5.2%
Sugars 165.1 g
Protein 54 g107.9%
Vitamin A 96.7% Vitamin C 191.5%
Calcium 27.5% Iron 3.9%
*Based on a 2000 Calorie diet
Stir in the orange puree and sugar, then cool. Stir occasionally. Fold in the cream and then the egg whites.
Place a collar of greaseproof (wax) paper around the outside of a souffle dish to extend 2.5 cm / 1 inch above the rim. Secure it with tape.
Spoon the mixture into the souffle dish to reach the edge of the paper. Chill until set.
Decorate with mandarin orange segments.