Ingredients:
The whites from 8 eggs
½ cup sugar, plus extra sugar for the soufflé molds
A dash of salt
4 ounces of bitter sweet chocolate, 1 ounce shaved into slivers
½ teaspoon orange extract
½ cup Orange Marmalade
½ teaspoon Orange zest
Marmalade
2 cups unstrained, freshly squeezed orange juice (about 5 oranges)
Rind of 1½ Sunburst Oranges, cut into julienne strips
2 cups raw sugar
Directions:
Marmalade
Combine orange juice, rind, and 2¼ cups water in a saucepan. Bring to the boil, then reduce heat to low and cook until rind is soft and liquid is reduced to 2 cups (45 minutes-1 hour). Add sugar, cook over low-medium heat until marmalade is thick and starting to catch on the base of the pan a little, stirring only if marmalade becomes too dark; this gives it a caramelised flavor (10-15 minutes). Set aside to cool, Makes about 2 cups. Marmalade will keep refrigerated in an airtight container for up to three weeks.
Soufflé
Preheat oven to 350 F. Use non-stick cooking spray in 4 ovenproof ramekins and dust with sugar. Whisk egg whites in an electric mixer until soft peaks form, then gradually add sugar, whisking continuously until glossy. Add ½ cup Orange Marmalade, fold until just combined, do not overwork. Spoon into ramekins, level tops with a spatula and run your finger around edge of ramekin to clean edges. Place on an oven tray and bake until risen and golden (5-10 minutes).
Heat to melting the chocolate in a double boiler to make sauce. Blend in the orange extract. Drizzle chocolate slowly over the soufflé and sprinkle chocolate slivers as a finishing touch.
Are you looking for the perfect gift for business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.
Presented By:
Sunburst Packing Co.
180 South “E” Street
Porterville, CA 93257
559-783-0500
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