Equipment
Ingredients
Souffles
- 15 g unsalted butter, room temperature
- 80 ml orange juice, with pulp
- 60 g granulated sugar
- 5 eggs, separated
- 9 g orange zest, grated
Grand Marnier Sauce
- 120 ml orange sections
- 59 g orange marmalade
- 15 ml grand marnier
Nutrition (per serving)
Method
Preheat the oven to 230°C (450°F).
Coat four 350ml souffle dishes with 15g of butter and place them in the refrigerator to chill.
In a large mixing bowl, whisk together 80ml orange juice, 35g of sugar, 5 egg yolks, and 6g of orange zest until the mixture turns a pale lemon color.
In a separate clean bowl, whip 5 egg whites with the remaining 25g of sugar until they form stiff peaks.
Fold one quarter of the whipped egg whites into the yolk mixture using a spatula to lighten the base.
Gently fold in the remaining egg whites until just combined, ensuring the mixture does not deflate.
Distribute the batter into the chilled souffle dishes, smooth the tops with a spatula, and bake at 230°C (450°F) for 12 minutes.
While the souffles bake, combine the orange sections, marmalade, Grand Marnier, and remaining 3g of zest in a saucepan over medium heat until warm.
Create a small well in the center of each baked souffle and pour the warm sauce inside before serving.
Chef's Notes
- Ensure your egg whites are at room temperature for maximum volume when whipping.
- Do not overmix when folding the egg whites into the yolk mixture; gentle folding is key to maintaining aeration.
- Chilling the buttered ramekins helps the soufflé batter cling to the sides, encouraging a better rise.
- Serve immediately after baking, as soufflés are at their peak when hot and puffed.
