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Iced orange soufflé

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Origin of dish:  Exotic
Type of cooking:  Hob
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients (serves 6):


Wash orange, grate zest finely using a zester, press oranges and lemon for the juice and set aside. In a large thick pan, whip the egg yolks and 120g icing sugar until the mixture whitens. Add the fruit juice and Grand Marnier all at once.

Over a high heat, whip the mixture until it turns into a mousse, then reduce the heat and mix with a spatula until it turns into a thick cream and starts to boil.

Remove from the heat, leave to cool and add the orange zest, keeping some back for the garnish.

Whip the cream until it is firm and stands up in peaks. Add the remaining icing sugar at the end.

Gently mix the whipped cream into the mixture.

Grease a 16cm diameter, 7cm high soufflé dish and sprinkle with 1 tbsp sugar.

Cover the dish with greaseproof paper to a height of 4cm and attach with cooking string.

Pour into a dish and freeze for 6 hours.

To serve, remove from the freezer and separate the greaseproof paper.

Decorate with remaining orange zest.
Advice: Use a 22cm length of greaseproof paper and fold in two to make it more effective.

You could also make individual soufflés in separate dishes.

User comments

another free recipe every day

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