White chocolate and orange souffle
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Whipping cream |
| ¼ | cup | Sugar |
| 6 | ounces | Imported white chocolate; (such as Lindt), |
| ; coarsely chopped | ||
| 4 | larges | Egg yolks; room temperature |
| 2 | teaspoons | Grated orange peel |
| 2 | teaspoons | Grand Marnier or other orange liqueur |
| 3 | larges | Egg whites; room temperature |
| 1 | Pinches cream of tartar | |
| 2 | tablespoons | Sugar |
| 2 | ounces | Imported white chocolate; (such as Lindt), |
| ; coarsely chopped | ||
| Powdered sugar | ||
Directions
Preheat oven to 350F. Butter 6-cup souffle dish. Sprinkle dish with sugar; tap out excess. Heat cream and ¼ 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 souffle dish. Bake until souffle is puffed and top is golden brown, about 35 minutes. Dust with powdered sugar and serve.
Serves 6.
Bon Appetit May 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.