Soufflé is a fluffy voluminous dessert loved by many. Translated from French, the name of this dish means "explode" or "puff up," and this is an accurate description of what happens to the combination of custard and whipped proteins when baked in the oven. Cheese, chocolate, fruit puree, various fruits and berries are often used as a flavor base for soufflés. Delicate citrus soufflé based on oranges is also very popular.
It is necessary
-
- Orange soufflé with liqueur
- 3 tablespoons of powdered sugar;
- 2 large lumps of sugar;
- 1 orange;
- 250 ml of milk;
- 1 vanilla pod;
- 25 g wheat flour;
- 4 large eggs;
- 4 tablespoons of orange liqueur.
Instructions
Step 1
The soufflé is baked in special molds - ramekins. They come in various sizes, usually made of light glazed porcelain, and are round containers with fluted edges and a flat unglazed bottom.
Step 2
Orange soufflé with liqueur
Wipe the frames with butter and dust with powdered sugar. Wash and dry the orange. Heat it up in the microwave for 2-3 minutes. Rub the orange peels with the sugar cubes to absorb the orange essential oil. Crush the sugar in a mortar. Remove the zest from the orange with a fine grater.
Step 3
Heat the milk over medium heat. Divide the vanilla pod in half, scrape out the seeds and store them separately, put the pod in the milk. Add orange zest and crushed sugar. Bring the milk to a boil, stirring, remove from heat, remove the vanilla pod, cover and set aside.
Step 4
Get the eggs in advance. They should be at room temperature. This will keep the whipped egg whites airy for longer. Divide the eggs into white and yolk. Pour the flour into a clean saucepan and pour in the vanilla orange milk. Add the icing sugar and stir well to avoid lumps. Bring to a boil over medium heat, remove from heat and stir for a few minutes. Whisk the egg yolks until whitening and add to the chilled sauce. Cover with cling film and set aside to cool. Pour orange liqueur into the cooled cream and stir.
Step 5
Place the egg whites in a clean, dry bowl and beat until soft peaks. Place the whipped egg whites in the milk cream and stir gently with a spoon, working from the edges towards the center. Put the milk-protein mass in the ramekins and place them in an oven preheated to 200 ° C. Bake for 15-20 minutes. Remove from oven, dust quickly with powdered sugar and bake for another 5-10 minutes.
