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cream oranges egg whites sugar cream egg yolks sugar all-purpose milk vanilla bean orange fresh raspberries sugar
Viewed: 54 - Published at: 8 years agoIngredients
- Cointreau Souffle:
- 2 cups PASTRY CREAM
- 1/4 cup Cointreau
- Zest of 2 oranges
- 8 egg whites, beaten to stiff, but not dry, peaks
- 4 (4") souffle dishes, buttered and dusted with sugar
- RASPBERRY PUREE
- PASTRY CREAM
- 6 egg yolks
- 1/2 cup plus 1 tbsp sugar
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 vanilla bean, split
- Zest of 1 orange
- RASPBERRY PUREE
- 6 ounces fresh raspberries
- 1 tbsp Cointreau
- 2 tbsp sugar
Method
- PASTRY CREAM:
- 1. Beat egg yolks and sugar until creamy. Add flour and whisk to combine. Set aside.
- 2. Bring milk and vanilla bean to boil. Remove pod and whisk hot milk into eggs. Pour mixture through a coarse strainer to remove any bits of cooked egg and return to a saucepan. Bring mixture to a boil over medium heat and cook, whisking, for 3 minutes, or until thickened. Add orange zest. Use immediately, or cover with plastic wrap to prevent skin from forming and store in the refrigerator.
- RASPBERRY PUREE:
- 1. Puree raspberries in the bowl of a food processor. Add Cointreau and sugar and stir to combine.
- SOUFFLE:
- 1. Preheat oven to 450 degrees.
- 2. Combine PASTRY CREAM, Cointreau and orange zet, whisking to loosen texture. Gently fold in egg whites.
- 3. Divide mixture among souffle dishes, scraping to be level with the top. Run knife around the rims to loosen the mixture from the sies and allow it to rise.
- 4. Set dishes on a baking tray and cook for 7-10 minutes, or until souffles are puffed and golden.
- 5. Serve immediately by cutting a small hole in the top of each souffle and fillig with 2-3 tbsp RASPBERRY PUREE.
