Orange Soufflé at Christmas
Orange Soufflé at Christmas is a recipe with fresh ingredients from the South fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 untreated oranges
- 1 small lemon
- 100 g whipping cream
- 3 sheets gelatin
- 1 packet vanilla sugar
- 30 ml orange liqueur
- 2 egg whites
- 60 g powdered sugar
- 100 g blue grapes
- 8 physalis
Instructions
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1.
Squeeze the lemon. Wash the oranges hot and dry them well. Cut off the top third of each orange, squeeze the juice from the tops and with a knife peel a bit of zest without removing the white pith. Cut these into fine zests and set aside for garnish. Hollow out the oranges: carefully lift the pulp with a spoon, puree it with the juice from the tops and strain through a sieve. Dry the hollowed shells with kitchen paper. Weigh about 150 g of orange pulp and mix with lemon juice, vanilla sugar and 1–2 cl liqueur. Soak gelatin in cold water and dissolve it drip‑wet in a small pot, then beat into the orange mixture. Refrigerate until the mixture at the bowl edge starts to gel. Stir the orange mixture again, whip the cream and fold it in. Fill the hollowed oranges with the cream and chill for about 3–4 hours until set.
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2.
Wash grapes and physalis, halve them and marinate with the orange zest and remaining liqueur for 20 minutes. Distribute the fruit on four dessert plates.
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3.
Beat egg whites to stiff peaks, then gradually add powdered sugar and continue beating until stiff and glossy. Transfer to a piping bag with a large nozzle and pipe over the orange cream in the oranges so that they are fully covered. Bake under a preheated oven grill until the meringue turns golden‑yellow (watch carefully as it can burn quickly). Arrange the soufflés on the fruit platter and serve immediately.
