White Chocolate And Orange Soufflé Food

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.

CHILE ORANGE CHOCOLATE SOUFFLE

Steps:

• Place the oven racks in the center and bottom of the oven and preheat the oven to 375 degrees F.
• Grease the insides of four 6-ounce souffle ramekins with butter. Add a small amount of granulated sugar to the interior of one ramekin, and coat thoroughly. Repeat with the remaining ramekins by turning the sugar out from the first into the second. Place the prepared ramekins on a sheet tray.
• In a small bowl, combine the butter and flour into an evenly mixed mass. Combine the milk, salt, chile flakes, orange zest and 1/3 cup granulated sugar in a small pot. Bring to a simmer, then whisk in the butter and flour mixture until combined. Cook the mixture over a low heat until thickened, 3 to 4 minutes. Remove from the heat.
• In a medium bowl, combine the egg yolks and add about 1/4 cup of the cooked flour and milk mixture. Whisk to combine to temper the egg yolks. Stir the chocolate into the remaining flour and milk mixture and mix until the chocolate is melted and well combined. Add the chocolate mixture to the tempered egg yolks and mix to combine and fully incorporate.
• Soak a paper towel in the vinegar and wipe out the bowl of a stand mixer. Add the egg whites to the bowl and fit the stand mixer with a whisk attachment. Beat the whites on medium-high speed, slowly adding the remaining 3 tablespoons granulated sugar, 1 tablespoon at a time, and continuing to beat until you have stiff, glossy peaks, about 5 minutes.
• Fold half of the egg white mixture into the chocolate base, followed by the remaining. (A few streaks of egg white is fine to remain, so as to not overmix.) Divide the mixture into the buttered and sugared ramekins, filling about three-quarters of the way. Gently tap the ramekins once on the sheet pan to evenly distribute the filling. Run your thumb around the rims of the ramekins to level and clean the edges. Bake, turning halfway through, until the edges are set but the centers are jiggly, about 18 minutes. Remove from the oven and place each ramekin on a plate. Garnish with a dusting of powdered sugar. Create a pocket in the center of each souffle to pour in the Creme Anglaise, if using. Enjoy warm.
• In a medium pot, whisk together the heavy cream, milk, sugar, salt, egg yolks and vanilla seeds. Place the pot over low heat and cook, stirring constantly, until it thickens and coats the back of a spoon.
• Fill a large bowl with ice. Place a smaller bowl on top of the ice. Strain the anglaise into the smaller bowl and let cool completely.

WHITE CHOCOLATE AND ORANGE SOUFFLé

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.

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.

DARK CHOCOLATE ORANGE SOUFFLé WITH WHITE CHOCOLATE CHUNK WHIPPED CREAM

Steps:

• To make the souffle:
• Cook cream and chocolate in heavy small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat and beat in yolks 1 at a time. Mix in Cointreau and orange peel. Cook to tepid. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until tepid before continuing.)
• Preheat oven to 375°F. Butter one 4-cup or two 1 3/4-cup soufflé dishes; dust with sugar. Beat whites and cream of tartar in medium bowl until soft peaks form. Beat in 2 tablespoons sugar. Fold 1/4 of whites into chocolate. Gently fold in remaining whites. Spoon into prepared dishes. (Can be prepared 1 hour ahead. Cover and let stand in draft-free areas at room temperature.) Bake until soufflé rises but still moves in center when touched, about 20 minutes for individuals and 30 minutes for one large. Dust tops with powdered sugar. Serve immediately, passing whipped cream separately.
• Cut chocolate into 1/4-inch dice. Combine cream, sugar and orange peel in medium bowl and beat until stiff peaks form. Mix in Cointreau. Fold in chocolate. (Can be prepared 4 hours ahead. Cover and refrigerate.)

CHOCOLATE ORANGE SOUFFLé BREAD PUDDING

Steps:

• You will also need a shallow ovenproof baking dish lightly buttered, about 8" x 8" square or 7" X 9".
• Start at least 6 hours before you need to bake the pudding; it can be prepared up to 2-3 days beforehand & covered and stored in the fridge.
• Remove the crusts from the slices of bread & cut each slice into 4 triangles.
• Place the white chocolate, dark chocolate, whipping cream, Cointreau, brown sugar, butter and cinnamon in a bowl & set the bowl over a saucepan of barely simmering water, stirring the mixture well, until the butter and chocolate have melted and the sugar has completely dissolved.
• Remove the bowl from the heat and give it a good stir to amalgamate all the ingredients.
• Add the orange zest & mix well again.
• In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
• Spoon about half an inch of the chocolate mixture into the base of your buttered baking dish and arrange half the bread triangles over the top of the chocolate mixture in overlapping rows.
• Pour half the remaining chocolate mixture all over the bread triangles & smooth the mixture evenly over them.
• Arrange the remaining bread triangles over the top & then pour on the rest of the chocolate mixture.
• Using a spoon, press the bread gently down so that it is covered very evenly with the liquid as it cools.
• Cover the dish with Clingfilm and allow to stand at room temperature for about 2-3 hours before transferring it to the fridge for a minimum of 6 hours, preferably 48 to 72 hours before cooking.
• When you are ready to cook the pudding, pre-heat the oven to 180C/350F or Gas Mark 4. Remove the clingfilm, sprinkle a little more cinnamon on top & bake in the oven for 30-35 minutes, or until the top is crunchy & the pudding is well risen & still soft inside.
• Serve with freshly whipped cream or ice cream & garnish with some zest of fresh orange & some large white chocolate curls.
• N.B.Place the white chocolate in the freezer & use a potato peeler to make your chocolate curls!