It's Spring time and oranges are just beautiful, I've been eating them by the kilo! Here is a seasonal dessert I whipped up when a friend came over for lunch. You can incorporate this into your lunch or dinner menu during Spring or Summer quite easily.
It is an adapted recipe from bestrecipes.com.au, so if you want the original just google the website and orange souffle.
Just a thing about souffles. Don't be scared away by the whipping. I know they're best served straight out of the oven. But they do last about an hour or so before they completely deflate, and even then they still look OK.
If you prep everything before your guests arrive you can also pick up where you left off with relative ease without getting trapped in the kitchen.
You can actually re-whip egg whites, it's not that bad.
Orange, Cardamon and vanilla bean souffle
Serves 4
Juice from 4 oranges or about 1 cup orange juice
1/2 an orange worth of zest
100g sugar (caster, raw, brown white it's going to dissolve anyway)
1/4 tsp ground cardamon
1 vanilla pod
3 eggs seperated
Preheat your oven to 180C or 170C fan forced.
Cut 1/4 from the top of each orange and squeeze out the juice. Scoop out remaining pulp and set to the side, these shells will become your 'ramekins'.
Run the juice through a sieve and discard the pulp.
Zest two of the tops of the oranges or all four if you want it extra zingy.
Pour juice and zest into a small saucepan with 50 g sugar (about 4 slightly heaped tablespoons), ground cardamon, and add your vanilla pod. Bring to the boil stirring gently until sugar dissolves.
Simmer for a few minutes on low or until you get a nice vanilla aroma. Remove the vanilla pod, give it a splash of cold water and set aside to dry for reuse.
Give the seperated yolks a bit of a whisk.
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| Egg yolk mix should look like this once thickened |
Then get your double boiler thing happening. (a pot of boiling hot water on the stove with a bowl on top, don't let the water touch the bowl)
On medium heat pour the sugar and juice mix into the bowl and slowly pour in the egg yolks while whisking. If the yolks start to separate take the double boiler off the heat and whisk until smooth. But this shouldn't happen.
Keep whisking until it thickens. Take off the heat and leave to cool.
You can use a spoon, but I like whisks because you don't get any lumps. I use a whisk with bechamel sauce too.
You can do this part a day in advance if you like. If you're in a hurry spread it evenly over a big plate to cool down faster.
Whisk the eggs until soft peaks form and slowly add the other 50g sugar. Whisk until sugar has dissolved.
You can do this before your guests arrive, and then when it's time for dessert just give it another quick whisk to get air back into it.
Gently fold in your egg yolk mixture into the fluffy egg whites and pour into the orange shells or greased ramekins leaving about 5mm from the top.
Bake in a preheated oven for about 15 minutes or until gold on top.
Garnish with mint and serve with whipped cream.
Note: this is a very light gluten free dessert, but if you want to add a bit of fat add 40g butter (melted) and two table spoons of plain flour, almond or hazelnut meal to the sugar and juice mix before adding the egg yolks.
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