Orange soufflé
Sometimes all you want is to please your loved ones with something that will simply blow them away! Children will definitely be the first to appreciate the gesture. You can rest assured that if you ever decide to actually make this dessert, you’ll see how fun and exciting it is and how many smiles it’ll bring to everyone’s faces.
The timing is perfect for this dessert. First, because we’re all in need of Vitamin C, especially during winter, and second, because citrus fruits are in season and oranges are now juicier and more fragrant than ever. And, yes, a yummy dessert can be healthy, light and refreshing too!
Yes, it’s a soufflé! Sweet or savoury, the result is so appetising and totally worth the effort. Not that it’s anything too complicated or hard to make, to be honest. Meringue is what makes the difference here, so make sure the eggs are fresh and separate them with precision, as a single speck of egg yolk into the egg whites will wreck your meringue. And remember, meringue needs to be smooth and firm.
But –there’s always a but- the incredibly eye-catching look of this dessert doesn’t last long. Once it’s out of the oven, it will only take a few minutes until it starts losing its impressive volume. That’s why soufflés are usually served hot and fresh from the oven.
This recipe is so much fun to make with your children, regardless of age. They can be very responsible when they need to and seem to love being involved in such messy situations in the kitchen. A kitchen that will be filled with beautiful colours and the fresh scent of oranges! Plus, they'll find the mission of turning a fruit into a dessert very exciting and you’ll get the perfect opportunity to talk to them about the health benefits of oranges. It’s a win-win for everyone!
Ingredients
6 medium oranges
Juice from the oranges
3 eggs
45g granulated sugar
2tbsp granulated sugar for the egg whites
3tbsp corn flour
1tsp dried orange powder (dose gefsi) or orange zest
1tbsp Grand Marnier (optionally)
1-2tbsp confectioner’s sugar to sprinkle on top
Method
1. Make the orange cups. Wash the oranges. Dry them and cut a slice off the top and a very thin slice off the bottom without hurting the orange, you just want it to stand vertically. With a sharp knife, start separating the flesh from the peel and scoop the flesh out with a spoon. Be a little careful with that, as it can get quite messy. Transfer the flesh into a bowl. Squeeze the flesh, strain the juice and set aside. Your orange cups are ready.
2. Preheat the oven to 200C. Separate the eggs and keep the egg yolks and egg whites in separate bowls. Start with beating the egg yolks while gradually adding sugar and corn flour. Add the orange juice and Grand Marnier (if you chose to use it) and continue beating for 30 seconds. Transfer the mixture into a small pot over medium heat and stir continuously until thickened. Set aside until it cools down completely (perhaps put it in the refrigerator for a while) and add the zest or dried orange powder (dosegefsi).
3. Now beat the egg whites with sugar into a firm meringue. Combine the two mixtures (egg yolks and egg whites) and carefully fill the orange cups just below the rim. Bake the soufflés for approx. 15 minutes until golden and at full height. Sprinkle with confectioner’s sugar.
4. The soufflés’ impressive look doesn’t last long. They will lose volume quickly, so it’s best if you serve them right away.
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