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| Blood Orange Soufflés |
This dessert has an intense blood orange flavor, which comes from using the entire
fruit, except for its seeds, if there are any. Any leftover blood orange syrup can be
added to Champagne to make a beautiful and delicious mimosa.
Ingredients
2 cups orange juice
1 1/2 cups plus 2 tablespoons sugar
1 pound unpeeled blood oranges, quartered, seeded
2 cups chilled whipping cream
2 tablespoons Cointreau
6 large egg whites
Method
Bring orange juice, 1 cup sugar and blood oranges to boil in heavy medium
saucepan over medium-high heat, stirring until sugar dissolves. Cover pan, reduce
heat to medium-low and simmer until blood oranges are very tender, about 35
minutes. Strain mixture through sieve set over medium bowl, pressing firmly on fruit.
Transfer fruit to processor; puree until blood orange peel is finely chopped. Return
puree to saucepan; mix in 1/2 cup strained syrup, reserving remaining syrup for
another use.
[Puree can be prepared 1 day ahead. Cover and refrigerate].
Method
Preheat oven to 400°F.
Beat cream, Grand Marnier and 2 tablespoons sugar in large bowl until stiff peaks
form; refrigerate.Butter ten individual soufflé dishes or ramekins; dust with sugar
and arrange on baking sheet. Stir blood orange puree over low heat until warm; set
aside.
Beat egg whites in another large bowl until soft peaks form. Beat in 1/2 cup sugar, 1
tablespoon at a time, until egg whites are stiff and glossy.
Fold 1/4 of whites into warm blood orange puree in saucepan. Fold blood orange
mixture into remaining whites in bowl. Divide mixture among prepared dishes. Bake
until puffed and brown, about 16 minutes.
Serve with whipped cream.
fruit, except for its seeds, if there are any. Any leftover blood orange syrup can be
added to Champagne to make a beautiful and delicious mimosa.
Ingredients
2 cups orange juice
1 1/2 cups plus 2 tablespoons sugar
1 pound unpeeled blood oranges, quartered, seeded
2 cups chilled whipping cream
2 tablespoons Cointreau
6 large egg whites
Method
Bring orange juice, 1 cup sugar and blood oranges to boil in heavy medium
saucepan over medium-high heat, stirring until sugar dissolves. Cover pan, reduce
heat to medium-low and simmer until blood oranges are very tender, about 35
minutes. Strain mixture through sieve set over medium bowl, pressing firmly on fruit.
Transfer fruit to processor; puree until blood orange peel is finely chopped. Return
puree to saucepan; mix in 1/2 cup strained syrup, reserving remaining syrup for
another use.
[Puree can be prepared 1 day ahead. Cover and refrigerate].
Method
Preheat oven to 400°F.
Beat cream, Grand Marnier and 2 tablespoons sugar in large bowl until stiff peaks
form; refrigerate.Butter ten individual soufflé dishes or ramekins; dust with sugar
and arrange on baking sheet. Stir blood orange puree over low heat until warm; set
aside.
Beat egg whites in another large bowl until soft peaks form. Beat in 1/2 cup sugar, 1
tablespoon at a time, until egg whites are stiff and glossy.
Fold 1/4 of whites into warm blood orange puree in saucepan. Fold blood orange
mixture into remaining whites in bowl. Divide mixture among prepared dishes. Bake
until puffed and brown, about 16 minutes.
Serve with whipped cream.