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Warm Orange and Cointreau Soufflés

Warm Orange and Cointreau Soufflés

Lorenza Ávila

For those who love to cook, this orange soufflé turns out delicious. Follow the steps exactly and you won't go wrong!

Reviewed by Editorial Team of Kiwilimón

Published: 05-07-2010

Warm Orange and Cointreau Soufflés

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Ingredients

6
Servings

Medidas

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110 grams sugar 2 tablespoons orange juice 2 teaspoons orange zest 1 tablespoon Cointreau 250 milliliters cow's milk 1/2 vanilla bean, sliced 4 eggs, separated 2 tablespoons flour icing sugar, for dusting

3.88 onzas sugar 1.01 onzas líquidas orange juice 0.14 onzas orange zest 0.51 onzas líquidas Cointreau 8.45 onzas líquidas cow's milk 0.5 vanilla bean, sliced 4 eggs, separated 0.53 onzas flour 0 icing sugar, for dusting

9.17 cucharadas sugar 2 tablespoons orange juice 2 teaspoons orange zest 1 tablespoon Cointreau 1 taza cow's milk 0.5 vanilla bean, sliced 4 eggs, separated 2 tablespoons flour 0 icing sugar, for dusting

110 grams sugar 3 centilitros orange juice 4.1 gramos orange zest 1.5 centilitros Cointreau 250 milliliters cow's milk 0.5 vanilla bean, sliced 4 eggs, separated 15 gramos flour 0 icing sugar, for dusting

Preparation

40 mins

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Preheat the oven to 180 C. Grease 6 soufflé molds with melted butter and sprinkle each mold with sugar to coat the sides. Put the orange juice and zest in a small pot over medium-high heat. Let it cook for 3-5 minutes until reduced. It should be quite thick. Incorporate the Cointreau (orange liqueur) into the orange juice by scraping the bottom of the pot with a wooden spatula. Let cool. Bring the milk and the vanilla pod (split lengthwise) to a boil. In a bowl, mix 2 egg yolks and 75 grams of sugar. Add the flour. Remove the vanilla pod from the milk. Put a little of the milk into the egg mixture and then incorporate the entire mixture into the milk in the pot. Quickly stir with a wooden spoon over medium heat until the mixture thickens and boils. Let it boil for 1 minute to cook the flour and stir continuously to prevent sticking. Remove the pot from the heat and add the orange sauce reduction. Add the other 2 egg yolks. Place a sheet of parchment paper on top to prevent a layer of cream from forming. Meanwhile, beat the egg whites in a clean bowl with a mixer until stiff peaks form. Add the rest of the sugar and beat for another 30 seconds. Gently fold the beaten egg whites into the previous mixture. (Do not overbeat to avoid losing volume in the mixture). Divide the mixture into the already greased and sugared soufflé molds, filling them to the top. Run your finger or a knife over the top to make it smooth. Bake for 12 minutes, until they rise. Serve immediately dusted with powdered sugar.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Tips

You can prepare up to step 9 a few hours in advance.

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Ratings (1)

Christopher Ziran

2019-09-07 13:57:01 +0000 +0000

Excelente, muy bien explicado y la receta super sencilla, "Gracias Lorenza Ávila".

Warm Orange and Cointreau Soufflés

Warm Orange and Cointreau Soufflés

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Warm Orange and Cointreau Soufflés

Lorenza Ávila

Warm Orange and Cointreau Soufflés

Lorenza Ávila

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