Lovely decorations on homemade orangesoufflé can be as simple as frozen orange slices.
Dress six individual molds with overheadark/aluminum foil to approx. 3 cm over the edge. Secure with tape.
Mix all the ingredients for the orange sauce in a small saucepan and cook uncovered until a thick sauce. Stir occasionally.
Boil sugar and water for two minutes. Grate the orange and the juice of an orange and set aside. Place the egg yolks and the orange zest in a bowl. Pour the hot syrup over the yolks in a thin stream while beating vigorously. Whip on to the cold light and airy. Whip the cream until it orms soft peaks. Turn all ingredients together gently.
Have a bit of orange sauce in the bottom of each form. Fill the molds so that the cream leaves 1-2 cm above the mold. Smooth over ice with a knife. Put them in the freezer for at least 4 hours.
Take them out a few minutes for them to be served. Carefully remove the paper filler and garnish with frozen orange slices, slightly orange sauce and a small mint leaf.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 439 | ||
Calories from Fat: 374 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.6g | 55 % | |
Saturated Fat 24.7g | 123 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 346.8mg | 107 % | |
Sodium 8250.7mg | 285 % | |
Potassium 178.3mg | 5 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 8g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 439
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