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.
NEIMAN MARCUS' MANDARIN ORANGE SOUFFLE
Mother and I loved to dine at Neiman Marcus' Zodiac Rooms until just before here death - I would move from menu item to menu item through the years, but Mother always had the salad luncheon platter and never waivered - it may have changed over the years, tuna or shrimp or chicken salad, etc... but one thing that never was never altered was the Mandarin Orange Souffle - "the number one 'ladies lunch' item throughout the country. The "cooking time" here refers to cooling time - a lovely cool molded addition to any luncheon.
Provided by Metlantis
Categories Lunch/Snacks
Time 4h15m
Yield 6 Individual Souffles, 6 serving(s)
Number Of Ingredients 7
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.
- .
Nutrition Facts : Calories 324.9, Fat 16.3, SaturatedFat 9.7, Cholesterol 115.8, Sodium 22.2, Carbohydrate 43.7, Fiber 0.3, Sugar 41, Protein 3.2
NEIMAN MARCUS' MANDARIN ORANGE SOUFFLE
Mother and I loved to dine at Neiman Marcus' Zodiac Rooms until just before here death - I would move from menu item to menu item through the years, but Mother always had the salad luncheon platter and never waivered - it may have changed over the years, tuna or shrimp or chicken salad, etc... but one thing that never was never altered was the Mandarin Orange Souffle - "the number one 'ladies lunch' item throughout the country. The "cooking time" here refers to cooling time - a lovely cool molded addition to any luncheon.
Provided by Metlantis
Categories Lunch/Snacks
Time 4h15m
Yield 6 Individual Souffles, 6 serving(s)
Number Of Ingredients 7
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.
- .
ORANGE SOUFFLé
Categories Liqueur Milk/Cream Mixer Egg Dessert Bake Orange Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
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.
WHITE CHOCOLATE AND ORANGE SOUFFLé
Categories Milk/Cream Mixer Chocolate Citrus Egg Dessert Bake Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 6-cup soufflé dish. Sprinkle dish with sugar; tap out excess. Heat cream and 1/4 cup sugar in heavy medium saucepan over medium heat, stirring until sugar dissolves. Add 6 ounces of chocolate and stir until chocolate dissolves. Whisk in yolks and orange peel. Cook until mixture thickens slightly, stirring constantly, about 5 minutes; do not boil. Whisk in Grand Marnier. Transfer mixture to large bowl.
- Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Add 2 tablespoons sugar and beat until stiff peaks form. Mix 2 ounces chopped chocolate into warm egg yolk mixture. Fold in egg whites in 2 additions. Transfer mixture to prepared soufflé dish. Bake until soufflé is puffed and top is golden brown, about 35 minutes. Dust with powdered sugar and serve.
ORANGE SOUFFLE
Make and share this Orange Souffle recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Kid Friendly
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Take orange custard in a bowl.
- Add milk, sugar and custard powder.
- Then add orange esence, orange colour and cocoa powder.
- Mix really well.
- Serve chilled!
Nutrition Facts : Calories 284.2, Fat 9.3, SaturatedFat 5.8, Cholesterol 34.2, Sodium 120.1, Carbohydrate 44.3, Fiber 0.9, Sugar 31.5, Protein 8.5
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