Want to impress them with a fruit soufflé? You can easily make this in a casserole versus in individual dishes. I show you tricks for 2 types of soufflés, this is an easier dessert to make than most people think. So go ahead, impress someone you love today, easily! You can prepare the soufflé then throw this in the oven when you are sitting down to dinner. By the time you are ready to serve coffee, your dessert is ready.
- 1/3 cup flour
- 1/2 cup white sugar
- 1/8 teaspoon salt
- 1 cup orange juice (freshly squeezed certainly the best for fresh flavor)
- 4 eggs separated (separate when cold, much easier to do when eggs are cold)
- 1/4 teaspoon cream of tarter to stabilize egg whites
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pure orange extract
- 1 tablespoon freshly grated orange rind
- Well pre-heated oven at 425 with oven rack placed low in oven (not on the lowest, but not in the middle either)
- 1 UN-greased casserole dish 1-1/2 quarts size
- Note: you can bake this at two different oven temperatures...
- If you want a soufflé that is evenly moist, then bake it at 325 for 50-60 minutes.
- If you want a soufflé that has a thicker crust and a soft moist interior, then the quick baking method is for you: bake your soufflé at 425 for 25 minutes.
- The above baking techniques work for all fruit soufflés that I post.
- In a saucepan on top of stove on medium low heat, combine flour, sugar, salt and stir in orange juice a little at a time.
- Cook stirring constantly until the entire mixture is smooth and thick.
- Beat egg yolks under mixer until thick and yellow. Gently fold into cooked mixture and allow to cool on counter.
- While that is cooling, add orange zest and stir.
- Wash out your mixing bowl really well and beat egg whites until stiff but not dry. Add extracts and cream of tartar.
- Fold one half of the beaten egg whites into the cooled down cooked mixture to lighten up the 'batter', then add remaining egg whites and gently fold in.
- Pour into un-greased casserole dish and put into preheated oven at your chosen temperature.
- Try not to peak as this can upset the soufflé from rising. Let it do its thing.
- Once baked, bring to table at once and serve it up with a soft dollop of whipped cream - to go extra fancy, add a little of cointreau (orange flavored liquor to your homemade whipped cream as flavoring) and add a fresh spring of mint on the serving for that "Martha look".
- And as I mentioned above in the description, you can do all the preparing, and throw your soufflé into the oven when you are sitting down to eat your dinner. By the time you have finished dinner and you are making coffee, your dessert will be ready to eat!