Individual orange soufflés

August 12, 2011 (Last Updated: December 2, 2019)

TO DRINK: Neethlingshof Noble Late Harvest Maria

Individual orange soufflés

Serves: 6
Cooking Time: 1 hour

Ingredients

  • ORANGE CURD
  • 200g castor sugar
  • 3 large eggs
  • 125ml (½ cup) orange juice
  • 180g butter, cold and cubed
  • 7 large egg whites
  • 150g castor sugar, plus extra for dusting
  • 50g butter, softened
  • icing sugar, for dusting

Instructions

1

Preheat the oven to 200°C.

2

To make the orange curd, cream the sugar and eggs in a bowl until thick, about 15 minutes. Heat the orange juice in a saucepan and gradually beat in the sugar mixture until smooth. Pour into a bowl and allow to cool for 2 minutes before whisking in the butter. Set aside until needed.

3

In a bowl, beat the egg whites with the castor sugar until soft peaks form. Fold in the orange curd.

4

Grease 6 individual ramekins with the butter, making upwards strokes with a pastry brush. Dust with the extra castor sugar and shake off the excess.

5

Divide the soufflé mixture between the ramekins. With your finger, make indentations around the borders of each surface.

6

Bake until golden and risen, about 15 minutes. Dust with icing sugar to serve.



 

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