Honey-Orange Souffle
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
44
Sourness
46
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Prepare the souffle: Preheat the oven to 375 degrees F and generously butter a 4-cup souffle dish
2
Wrap the dish with a buttered parchment collar (see right)
3
Sprinkle the inside with sugar and shake out the excess
4
Combine the cream cheese, goat cheese, orange and lemon zests and the vanilla in a large bowl
5
Beat with a mixer on medium-high speed until smooth and fluffy, about 2 minutes
6
Beat in the egg yolks until incorporated
7
(At this point, the mixture can be covered and refrigerated up to 6 hours; bring to room temperature before continuing
8
) When ready to bake, put the egg whites in a large bowl and beat with a mixer on medium speed until foamy
9
(Make sure the bowl and beaters are clean
10
) Increase the speed to medium high and gradually add 6 tablespoons sugar; beat until stiff and glossy
11
Stir one-third of the egg whites into the cheese mixture to lighten it, then gently fold in the rest until just incorporated
12
(It's OK if a few streaks of egg white remain
13
) Transfer the mixture to the prepared dish and bake in the center of the oven until puffed and golden, about 35 minutes
14
Meanwhile, make the compote: Combine the orange juice, honey and a pinch of salt in a small saucepan over medium heat and simmer until slightly thickened, about 4 minutes
15
Let cool slightly, then add the orange segments
16
Remove the souffle from the oven and remove the parchment collar
17
Serve immediately with the compote-the souffle will start sinking after a couple of minutes
18
Photograph by Con Poulos