Cointreau Souffle Recipe #328525
Have not tried this yet, but it looks delicious. It must be served as soon as it comes out of the oven to prevent it from sinking. From "Postres Irresistibles"
by Mami Janine
35 min | 15 min prep
SERVES 6
For the souffles
- 4 eggs, separated
- 1/2 cup confectioners' sugar
- 1/4 cup orange juice
- 1 orange, zest of, grated
- 1 tablespoon pure vanilla extract
- 2 tablespoons Cointreau liqueur
For the syrup
- 1/2 cup orange juice
- 1/4 cup orange marmalade
- 2 teaspoons lemon juice
- 1/4 cup sugar
- Preheat oven to 350 degrees. Heavily butter 6 1/2 -cup capacity ramekins.
- Beat the egg yolks with the confectioner's sugar, and the orange juice and zest until thick and creamy. Add the vanilla and cointreau and beat well. In a separate bowl, beat the egg whites until sof peaks form. Carefully fold them into the egg yolk mixture. Divide among prepared ramekins and place them on a rimmed baking pan; bake for 15 minutes or until puffed and golden.
- Meanwhile, place all the ingredients for the syrup in a medium saucepan. Mix well and cook over medium heat for 5 minutes. Pour through a fine sieve into a clean saucer and serve with souffles.
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5 stars