Blood Orange Souffles are a perfect dessert for Spring and Easter meals.
It's fair to say that I have a thing for Blood Oranges right now. I get like that sometimes. I latch on to something (usually a food item) and can't get enough of it for a period of time. I'm thinking that it's not so bad, until it becomes like a German Chocolate Cake or something like that, right?
Maybe it's this winter that just refuses to leave, but I really appreciate the beauty of the blood orange (I know, it's a fruit I'm talking about…no judgement). But seriously, look at those colors!
Indulge me in a little Blood Orange (or Blush Orange) deep dive. These delights peak in January and February; the cooler nights and warmer days cause the red blushing that are the hallmark of the fruit. As an added perk, the Blood Orange contain Anthocyanins (the same flavonoid that gives blueberries and red grapes their health benefits) which are presumed to be cancer fighters and beneficial to our hearts. Perhaps it's the hint of berries that accompany the citrus flavor of this fruit that sealed my adoration for this fruit right now.
All this to say, with Easter rolling around, these blood orange souffles are a perfect finish to your holiday or spring dinner.
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Zesting blood oranges for blood orange souffles.
This Braun juicer is so old, but it is a workhorse! It's not available anymore, but there are many alternatives.
Whipping egg whites. I'd be lost without my Kitchenaid Mixer.
- 1 cup Blood Orange Juice, from 4 large oranges
- 1 1/2 cup unsalted butter, plus a little extra for buttering ramekins
- 1 1/2 cup flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 5 egg yolks, room temperature
- 5 egg whites, room temperature
- 1/8 tsp cream of tartar
- Preheat oven to 400' and prepare water bath. You will need a 9 x 12 inch baking dish and a pot of boiling water.
- Generously butter the ramekins and then sprinkle them with sugar. Dump the excess sugar out. Put in refrigerator until ready to use.
- Zest and juice the 4 oranges. Strain the juice through a fine mesh sieve or colander...you should have about 1 cup.
- Boil juice and butter in a pot over medium high heat, until reduced by one-quarter.
- Reduce heat to low and add orange zest and flour and stir until it forms a paste.
- Add sugar, 1/4 teaspoon salt and vanilla and cook until the mixture is gelled.
- Remove from heat and whisk in egg yolks until the mixture becomes creamy.
- Put egg whites, pinch of salt and cream of tartar in the bowl of electric mixer with whisk attachment. Beat on low for 1 minute, medium for 1 minute and then high speed until glossy and medium-firm peaks form.
- Gently fold egg whites into orange mixture, being careful not to over mix. Incorporate the whites into the base by pushing lightly down while bringing the heavier orange mixture up and over the whites. Use a sweeping S motion.
- Fill buttered and sugared ramekins with mixture.
- Place the ramekins in the baking dish and then fill the baking dish with water so that the water comes halfway up the sides of the ramekins.
- Bake for 10 minutes at 400' and then reduce the heat to 350' and bake for 15 additional minutes until puffed and golden brown.
- Don't open the oven door until souffles are fully baked.
- Dust with powdered sugar and serve immediately.
Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1042 Total Fat: 76g Saturated Fat: 45g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 414mg Sodium: 238mg Carbohydrates: 80g Fiber: 6g Sugar: 34g Protein: 16g
And to be honest, I got these ramekins for Christmas and hadn't used them yet…when I considered what to make next with my new favorite fruit, individual blood orange souffles in these ramekins were the logical decision.
11 Tips for Successful Soufflés
- Use the freshest eggs possible
- Have your eggs at room temperature
- Make sure the bowl in which you will be beating egg whites is completely clean. Any grease will hamper the formation of the peaks.
- Don't overbeat egg whites, you want medium peaks. Hold the whip up and if the egg whites just start to bend over…you are ready.
- Do not overfold the egg whites when blending with the base mix.
- Add a tad of acid in the form of lemon juice or cream of tartar to the egg whites.
- Make sure the ramekins or soufflé dish is generously buttered, ensuring full coverage.
- Sprinkle sugar over butter, shaking out the excess. Chill ramekins until ready to use.
- Place the souffles in a pan of water on the bottom shelf of the oven.
- Can be made ahead of time by preparing the soufflés up until the point they are put in the oven. Just cover with plastic wrap in put in the fridge for up to 2 days.
- Souffles will immediately begin to fall once out of the oven; make sure you are ready to serve them.
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