Lemon Orange Souffle Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
• In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures.
• Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.

Steps:

• Using a channel knife, cut a few grooves into the orange peels. Cut the tops off the oranges and reserve. Empty the entire fruit of the orange pulp, being careful not to create a hole in the bottom. Freeze the empty orange rinds to create shells.
• In a bowl, combine the egg yolks with 1/2 cup of the sugar and beat until thick and a pale yellow. If using an electric mixer, mix for 5 to 7 minutes. Add the lemon curd or marmalade, orange liquer, and vanilla. Mix well.
• In a separate cold bowl, whip the cream until firm. Set aside.
• In another bowl at room temp, beat the egg whites until soft peaks form.
• In a large stainless steel bowl, blend the whipped cream and the egg yolk mixture. GENTLY fold in the egg whites. Transfer the mixture to a pastry bag fitted with a large tip. Remove orange shells from freezeer and pipe the mixture into them, extending 1 inch higher than the top of the orange. Freeze for at least 4 to 5 hours. Add the tops and serve right out of the freezer with Lime and Yogurt Sauce.
• Mix all the ingredients in a food processor until very smooth.

Steps:

• Preheat oven to 375 degrees F.
• Scald the milk and set aside.
• In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux. Off of the heat, whisk some of the scalded milk into the roux, slowly incorporating all of the milk. Return the roux to a low flame, and whisk in 3/4 cup of sugar, orange juice concentrate, orange juice, vanilla, salt, bring to a boil remove from heat. Stir in the zest and orange liqueur. Carefully add some of the scalded milk mixture to the egg yolk, to balance the temperature, and then combine them both, whisking thoroughly. Cover, set aside, and cool.
• Prepare 6 (12-ounce) souffle cups by buttering them lightly and dusting them with sugar.
• Beat the egg whites to medium stiff peaks, add the remaining sugar, and beat to stiff peaks. Fold the milk and egg mixture into the beaten egg whites. Fill the buttered and sugared souffle cups about 3/4 of the way. Bake, in a water bath, until puffed and golden, about 12 to 15 minutes.

Steps:

• Keep aside 5-6 segments or orange for topping.
• Beat chilled cream till stiff, remove half cup in a cold bowl.
• Add sugar to this cream, mix well, put in star nozzled piping bag.
• Refrigerate for topping.
• Refrigerate remaining cream too, till required.
• Sprinkle gelatine over 1/2 cup water, keep for 5 minutes.
• Heat over very slow or indirect heat, stirring till gelatine dissolves.
• Do not allow mixture to boil.
• Keep aside to cool.
• Mix milk, condensed milk, juice, and whip till well blended.
• Add broken orange segments.
• Mix in whipped cream, kept aside.
• Pour into a pudding or glass shallow dish.
• Chill in freezer till well set.
• Decorate with sweetened whipped cream, candied peel and orange segments.
• Serve well set and chilled.

Steps:

• Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
• Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.

Steps:

• Preheat the oven to 400 degrees. Position a rack so the souffle will sit in the middle of the oven. Spread the 1/2 tablespoon of butter evenly inside a 6-cup souffle dish (6 1/2-inches round x 3 1/2-inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the sugar evenly. Lightly tap out the excess and set aside.
• Melt the 2 tablespoons of butter in a 9-inch round enamel pot, such as Le Creuset, over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the milk and 1/4 cup granulated sugar and cook for 1 minute, whisking constantly. Off the heat, cool for 1 minute and whisk in first the egg yolks and then the orange liqueur, vanilla, and orange zest and set aside.
• Put the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until they are doubled in volume and frothy. With the mixer running, slowly add the 1/4 cup of granulated sugar and beat until the egg whites form soft, very creamy (not firm!) peaks. Whisk 1/4 of the egg white mixture into the egg yolk mixture, then add all the egg whites and fold them carefully but thoroughly with a rubber spatula into the base.
• Pour the mixture into the prepared souffle dish, not filling it more than 1 1/4 inches from the top of the dish (there may be extra mixture). Put your finger 1 inch down into the edge of the souffle mixture and run it all the way around, making sure you don't rub off the butter and sugar inside the dish. Place in the middle of the oven and immediately turn the temperature down to 375 degrees. Bake for 30 to 35 minutes, until the souffle is puffed and browned on top. Don't peek!!
• Sift a light dusting of the confectioners' sugar on top and serve immediately.

Steps:

• Whisk together the eggs and yolks. Boil milk and sugar. In a small bowl stir together flour and cornstarch. Add 2/3 of the flour mixture to the egg mixture. Temper the eggs with 1/4 of the hot milk then return the milk to the heat. Add the rest of the flour mixture to the egg mixture and whisk well. Add another 1/4 of the hot milk and whisk well. Reboil the remaining milk and whisk into the egg/flour mixture to thicken and self-cook. It will thicken on its own. Whisk in the butter chunks until melted. Press plastic wrap against the surface and refrigerate. The base will keep for 3 days.
• Heavily butter 6 individual 4-ounce ramekins or 1 large souffle dish and coat with sugar all around the inside. Whisk together the base with the lemon juice and rind. Whip the egg whites with the cream of tartar until soft peaks. Add the sugar and continue whisking until stiff and glossy, about 30 seconds. Whisk a small amount of the whites into the base to lighten it. Fold in the remaining whites. Spoon the mixture into ramekins, filling half way. Put 1/2 teaspoon of berry coulis and 2 raspberries onto the surface of the mixture, and then top with more souffle mix. Tap the ramekins down on the counter, level the tops with a spatula, and ring the rim with your thumb to create a moat. Chill, if necessary, up to 30 minutes. Bake in a preheated 425 degree F oven, in a water bath, until firm to the touch and risen, about 11 minutes for individual souffles. Bake for 20 to 25 minutes if making a large souffle.

Steps:

• Soften gelatin in cold water; set aside. Mix egg yolks, lemon juice, salt, and 1/2 cup sugar. Cook in double boiler until thickened. Stir in gelatin, lemon peel, and lemon extract.
• Beat egg whites until soft peaks form. Gradually beat in rest of sugar, and beat until stiff. Whip the cream. Fold egg whites into custard as it begins to congeal, then fold in whipped cream.
• Pour into custard cups and refrigerate. Unmold and serve with sauce of apricots pureed in the blender and sweetened to taste or pour into a 1 1/2-quart soufflé dish or mold. I like to put a collar of foil around a 1-quart soufflé dish, tie securely, then remove before bringing to the table.
• .This can be served cold with any fruit and flavored whipped cream.
• .Variation:.
• For Orange Soufflé substitute 1/2 cup.
• orange juice and 1 tablespoon grated orange peel for the lemon juice and lemon peel, and omit the lemon extract.

Steps:

• Preheat oven to 400°F. Coat six 3/4-cup soufflé dishes with butter and sugar. Bring milk to simmer in medium saucepan over medium heat. Whisk 1/4 cup sugar, cornstarch, and yolks in bowl to blend. Gradually whisk in hot milk. Return mixture to saucepan; bring to simmer, whisking constantly. Remove from heat. Whisk in lemon juice and peel. Cool.
• Using electric mixer, beat egg whites to soft peaks. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff but not dry. Fold 1/4 of whites into lemon mixture. Fold in remaining whites. Spoon mixture into prepared dishes, dividing equally. Bake until puffed and brown on top, about 18 minutes. Serve immediately.

Steps:

• Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
• Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
• Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
• Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
• Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.