Orange You Glad It’s Saturday?

Happy Saturday, everyone!

After waking up early for a kickboxing class with my girlfriends, I decided that my afternoon would be spent attempting my first soufflé recipe!DSC_0004

I didn’t go easy on myself considering this was my first try, and opted for an orange soufflé recipe, where the soufflé is built and cooked INSIDE an orange peel. DSC_0005  DSC_0010

It was fun to remove the insides of the orange – felt like Halloween came early! Once that was done, I kept the insides in a microwave safe bowl and heated it for 5 minutes*.

During that time, I began to cook the soufflé filling of egg yolks, flour, and sugar on the stove. Once it began to thicken, I whipped up the meringue which would accompany the egg mixture into the orange peel.

After carefully folding the meringue into the egg mixture, I poured the combined mixture into the orange peels.

DSC_0021 I then placed the oranges into the center an oven safe pan and poured hot water around them. I popped them into the oven for 20 minutes and crossed my fingers for success!

While waiting I thought of all the movies that depict people making soufflés and tiptoeing around their kitchen so they don’t fall, or yelling at their friend who sneezed right as they were taking their soufflé out of the oven and POOF their soufflé deflated.

Well, of my two orange soufflés, one was a great success! The other, though it still tasted delicious, did not have any puff to it and collapsed before I could even remove it from the oven. The successful one, however, was beautiful!

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Topped with a little powdered sugar & it was set to eat!

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It was so light and sweet with a hint of orange that was perfect for this beautiful San Francisco day!

Get the full recipe here >>

Sweetly,

Simona

*P.S. You may have noticed that the orange fillings never made it back into the recipe. I didn’t remember them until I was writing this post – oops! That being said, I was glad I forgot them. They were sweet and the soufflé was already very sweet without them. Next time I’ll try to remember to add them just to taste the difference though.

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