We live in a world of choices, and in many cases, those choices have to do with food. We think about what we’re going to eat throughout the day, and we may plan other meals for the entire week in advance. Regardless of whether you are somebody that tends to eat as you get hungry or if you are someone that knows what you’re going to eat already next Tuesday, you are certain to appreciate this awesome dessert.
I don’t know about you, but a soufflé is always at the top of my list when it comes to yummy treats. Once I tried this Orange soufflé, I knew that I’d found my new go-to dessert. Not only is it easy to make, the cleanup is a snap because you’re actually using the peel of the orange as a serving bowl!
Try this recipe once and you will be amazed with the burst of flavor that goes along with it.
Ingredients:
8 small tangelos
4 Tbsps. sugar
3 eggs
1 Tbsp. cornstarch
1 Tbsp. orange marmalade
Powdered sugar
Instructions
Preheat oven to 400 ºF.
Cut 1 inch from the top of each tangelo.
Grate 1/2 tsp. of zest from the tops.
Use a paring knife to cut around the flesh in each tangelo.
Remove the flesh, keeping the skin intact.
Strain the flesh, reserving 1/2 cup of tangelo juice.
In medium-size pot, combine tangelo juice and 2 Tbsps. sugar, simmering until the sugar is dissolved.
In 2 small bowls, separate the yolks from the egg whites for each egg.
In mixing bowl, combine egg yolks, 2 Tbsps. sugar, and cornstarch.
Slowly drizzle in the warm tangelo juice mixture.
Pour entire mixture back into pot, cooking and whisking until it reaches a custard consistency.
In mixing bowl, combine custard, zest, and orange marmalade.
In a separate bowl, beat the egg whites to soft-peak stage.
Gently fold the egg whites into the custard.
Fill the tangelo shells with the custard mixture, leaving 1/4 inch at the top.
Run a knife around the top to help rising.
On parchment paper-lined tray, bake for 12 to 13 minutes at 400 ºF.
Top with powdered sugar, serve, and enjoy!
Source: Citrus Soufflé by littlethings on Rumble