Who doesn’t like oranges? This cool, refreshing dish brings together the familiarity of a soufflé with the cool comfort of a homemade icebox dessert.
Ingredients metrics:
- 1 envelope of unflavored gelatin 1 envelope of unflavored gelatin
- ¼ cup water 60 ml water
- 3 eggs 3 eggs
- ¾ cup sugar 170 gr sugar
- 1 cup heavy whipping cream 235 ml heavy whipping cream
- 2 thumb-size orange peel 2 thumb size orange peel
- 1/2 cup naval orange juice (from 2 oranges) 118 ml orange juice
- 1-2 drops orange food color 1-2 drops orange food color
Directions
- Add gelatin and water in a small sauce pan over medium heat, bring to a slight boil. Stir and eye it to make sure the is no lumps. When the liquid turns clear, turn off the heat, add lemon peel, and set aside to let it cool.
- Combine eggs and sugar in a mixing bowl, mix it with a hand mixer until thick, light and the color become pale. Set aside
- Whisk heavy whipping cream until soft peaks, set aside.
- Add lemon juice to the cooled gelatin mixture, stir until everything is well-blended, then add to egg mixture through a strainer to catch seeds and peels. Mix with a hand mixer just until everything is well-combined.
- Fold in whipped cream and 1-2 drops of food color, fold with a spatula until there are no white and orange streaks. Put it in the fridge until the mixture is half-set.
- Meanwhile, prepare the foil collar:
- -Measure 2 pieces of foil, each long enough to encircle the ramekin. And fold it twice so it is 2 inches higher than the rim of the dish. Secure it tight with tape. Set aside.
- Add mixture to prepared ramekins, allow to chill for at least 2 hours. Garnish with orange slices and powdered sugar.
Servings
- Serve 2 (4” ramekin)
Tips/notes:
- It is best to eat the soufflé on the same day as you make it.
- For this recipe, it is recommended to use pasteurized eggs
- Food color is optional.
