This warm, sweet, luscious dessert contains no egg yolks or butter, but with its decadent flavor, you will never guess.
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
2 cups unstrained, freshly squeezed orange juice (about 5 oranges)
Rind of 1½ Sunburst Oranges, cut into julienne strips
2 cups raw sugar
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.
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.
Sunburst Packing Co.
180 South “E” Street
Porterville, CA 93257
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