To prepare a truly special orange soufflé, choosing the right fruits is essential. Opt for beautiful, fragrant, and very sweet oranges, as they will give the soufflé a unique flavor. Start by washing the oranges under a stream of cold water, ensuring that you remove any impurities from their surface. Then, cut off the top of each orange, as well as a small portion from the bottom, so that they can sit stable on the plate without the risk of rolling over. Using a small knife, carefully remove the pulp of the orange, being careful not to damage the skin. This pulp will be placed in a strainer to allow the juice to drain, and the skins, along with the tops, should not be discarded. From these, grate the zest and set it aside, as it will add extra flavor to the soufflé.
Separating the eggs is an important step; the yolks are whisked with sugar until fluffy and light in color. After homogenizing, add the cornstarch, mixing well to avoid lumps. Then, press the fruit pulp to extract all the juice, which you will add to the egg mixture. The remaining pulp will not be used and can be discarded.
Preheat the oven to 200 degrees Celsius (about 400 degrees Fahrenheit). The inner skin of the oranges is well dusted with granulated sugar, and after you finish, you can set them aside. The egg mixture with juice is transferred to a pot over heat, where it will be cooked while stirring continuously to prevent sticking to the bottom of the pot. When the mixture thickens, take it off the heat and let it cool in a bowl of cold water. Meanwhile, beat the egg whites with a tablespoon of sugar until they become frothy and firm.
Once the cream has cooled, add the grated orange zest and the liqueur, mixing well to integrate the flavors. This mixture will be combined with the beaten egg whites, being careful to fold with a spatula from top to bottom to maintain the aeration of the mixture. The final result will be a fluffy and airy cream, perfect for filling the oranges. After filling each orange, level the contents with a spatula for an even appearance.
Place the filled oranges on a tray and put them in the preheated oven, where they will bake for about 15 minutes, or until the soufflé rises about 2 cm above the edges of the containers and acquires a pleasant golden color on the surface. Once they are ready, take them out of the oven, let them cool slightly, then dust them with powdered sugar for an elegant appearance. Serve the soufflé warm, enjoying the delicious combination of oranges and fluffy texture, which will surely impress anyone. This recipe is not only a culinary delight but also a memorable experience for any special occasion.
Separating the eggs is an important step; the yolks are whisked with sugar until fluffy and light in color. After homogenizing, add the cornstarch, mixing well to avoid lumps. Then, press the fruit pulp to extract all the juice, which you will add to the egg mixture. The remaining pulp will not be used and can be discarded.
Preheat the oven to 200 degrees Celsius (about 400 degrees Fahrenheit). The inner skin of the oranges is well dusted with granulated sugar, and after you finish, you can set them aside. The egg mixture with juice is transferred to a pot over heat, where it will be cooked while stirring continuously to prevent sticking to the bottom of the pot. When the mixture thickens, take it off the heat and let it cool in a bowl of cold water. Meanwhile, beat the egg whites with a tablespoon of sugar until they become frothy and firm.
Once the cream has cooled, add the grated orange zest and the liqueur, mixing well to integrate the flavors. This mixture will be combined with the beaten egg whites, being careful to fold with a spatula from top to bottom to maintain the aeration of the mixture. The final result will be a fluffy and airy cream, perfect for filling the oranges. After filling each orange, level the contents with a spatula for an even appearance.
Place the filled oranges on a tray and put them in the preheated oven, where they will bake for about 15 minutes, or until the soufflé rises about 2 cm above the edges of the containers and acquires a pleasant golden color on the surface. Once they are ready, take them out of the oven, let them cool slightly, then dust them with powdered sugar for an elegant appearance. Serve the soufflé warm, enjoying the delicious combination of oranges and fluffy texture, which will surely impress anyone. This recipe is not only a culinary delight but also a memorable experience for any special occasion.
Ingredients
3 oranges their juice 2 eggs 50 gr sugar 1 tbsp extra sugar 1.5 tbsp food starch 1/2 tbsp orange liqueur (or coffee/chocolate) powdered sugar for decoration