Orange Soufflé Recipes

GRAND MARNIER® SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.

ORANGE SOUFFLE

Steps:

• Preheat oven to 375 degrees F.
• Scald the milk and set aside.
• In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux. Off of the heat, whisk some of the scalded milk into the roux, slowly incorporating all of the milk. Return the roux to a low flame, and whisk in 3/4 cup of sugar, orange juice concentrate, orange juice, vanilla, salt, bring to a boil remove from heat. Stir in the zest and orange liqueur. Carefully add some of the scalded milk mixture to the egg yolk, to balance the temperature, and then combine them both, whisking thoroughly. Cover, set aside, and cool.
• Prepare 6 (12-ounce) souffle cups by buttering them lightly and dusting them with sugar.
• Beat the egg whites to medium stiff peaks, add the remaining sugar, and beat to stiff peaks. Fold the milk and egg mixture into the beaten egg whites. Fill the buttered and sugared souffle cups about 3/4 of the way. Bake, in a water bath, until puffed and golden, about 12 to 15 minutes.

SOUFFLE A L'ORANGE

Steps:

• Preheat the oven to 400 degrees. Position a rack so the souffle will sit in the middle of the oven. Spread the 1/2 tablespoon of butter evenly inside a 6-cup souffle dish (6 1/2-inches round x 3 1/2-inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the sugar evenly. Lightly tap out the excess and set aside.
• Melt the 2 tablespoons of butter in a 9-inch round enamel pot, such as Le Creuset, over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the milk and 1/4 cup granulated sugar and cook for 1 minute, whisking constantly. Off the heat, cool for 1 minute and whisk in first the egg yolks and then the orange liqueur, vanilla, and orange zest and set aside.
• Put the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until they are doubled in volume and frothy. With the mixer running, slowly add the 1/4 cup of granulated sugar and beat until the egg whites form soft, very creamy (not firm!) peaks. Whisk 1/4 of the egg white mixture into the egg yolk mixture, then add all the egg whites and fold them carefully but thoroughly with a rubber spatula into the base.
• Pour the mixture into the prepared souffle dish, not filling it more than 1 1/4 inches from the top of the dish (there may be extra mixture). Put your finger 1 inch down into the edge of the souffle mixture and run it all the way around, making sure you don't rub off the butter and sugar inside the dish. Place in the middle of the oven and immediately turn the temperature down to 375 degrees. Bake for 30 to 35 minutes, until the souffle is puffed and browned on top. Don't peek!!
• Sift a light dusting of the confectioners' sugar on top and serve immediately.

ORANGE SOUFFLé

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Butter a 9 1/2-inch deep-dish glass pie plate.
• Bring milk, 1/4 cup granulated sugar, cornstarch, and zest to a boil over moderate heat in a 2-quart heavy saucepan, whisking constantly. Boil, whisking, 1 minute. Remove from heat and whisk in butter, juice, and liqueur until butter is melted, then whisk in yolks until blended.
• Beat whites with salt in a large bowl using an electric mixer at medium speed until they just hold soft peaks. Add remaining 3 tablespoons granulated sugar a little at a time, beating, then beat until whites just hold stiff peaks.
• Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spread in pie plate with a rubber spatula and bake until puffed and golden, 16 to 18 minutes. Dust with confectioners sugar and serve immediately.

NEIMAN MARCUS' MANDARIN ORANGE SOUFFLE

Steps:

• Pour 1/4 cup of the orange juice into a small bowl, sprinkle the gelatin over, and stir to dissolve.
• Seat aside to let the gelatin soften.
• Prepare and ice bath in a large bowl.
• Pour the remaining orange juice into a small, heavy-bottomed saucepan and stir in the sugar and egg yolks.
• Over medium heat, gradually bring the mixture to a simmer, stirring constantly until the mixture begins to steam and is slightly thickened. Do not allow the mixture to boil.
• Add the softened gelatin mixture (which will have a rubbery texture) and the lemon juice.
• Stir until incorporated and then transfer the "custard" to a clean mixing bowl; sit the bowl in the ice bath to cool.
• While the custard is cooking, stir it occasionally.
• Using a wire whisk or an electric whisk, whip the heavy cream until soft peaks form.
• With a spatula, gently fold some of the whipped cream into the cooled custard mixture to "loosen" it, then add the rest of the cream mixture and fold in until fully incorporated.
• Place three or four of the mandarin orange sections in the bottom of six individual 5-ounce fluted plastic dessert molds and then fill the molds with the orange souffle mixture.
• Place the molds on a cookie sheet and cover with plastic wrap.
• Transfer to the refrigerator and chill for at least 4 hours, and preferably overnight, until firm.
• Carefully unmold.
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EASY CHOCOLATE AND ORANGE SOUFFLé

Steps:

• Preheat oven to 400.
• Butter a shallow 7 ½ cup ovenproof dish.
• pour the milk into a heavy saucepan, sprinkle over the semolina and brown sugar, then heat, stirring the mixture all the time, until boiling and thickened.
• Remove the pan from the heat; beat in the orange rind and juice, egg yolks and all but 1 tablespoon of the chocolate.
• Whisk the egg whites until stiff, but not dry.
• Then lightly fold the semolina mixture in three batches.
• Spoon the mixture into the dish and bake for about 30 minutes until just set in the center and risen.
• Sprinkle top with reserved chocolate and powdered sugar. Serve hot.

FLOURLESS ORANGE SOUFFLES WITH GRAND MARNIER SAUCE

Steps:

• Preheat oven to 450 degrees.
• Butter four 1 1/2-cup souffle dishes. Chill.
• Pour the orange juice into a large mixing bowl. Add 1/3 cup sugar. Add the five egg yolks to the bowl along with 2 teaspoons grated orange zest. Place the egg whites and remaining sugar in a copper mixing bowl.
• Whisk the yolks until lemon-colored. Whip the egg whites until they form stiff peaks.
• Blend about a quarter of the egg whites into the yolk mixture, stirring gently with a spatula. Fold in the remaining whites.
• Fill the chilled souffle dishes with the mixture. Smooth the tops slightly with spatula. Bake for about 12 minutes.
• Meanwhile, in a saucepan over medium heat, combine the remaining teaspoon of orange zest, the orange sections, the marmalade and the Grand Marnier. Heat to warm.
• To serve, make a hole in the middle of each souffle and pour in some of the sauce.