Name: Orange liqueur soufflés with macerated fruits
Cook time: 40 min
Total time: 40 min
Ingredients: 3 glacé apricots, chopped finely; 3 rings glacé pineapple, chopped finely; 2 tablespoon orange-flavoured liqueur; 60 gram (2 ounces) butter; 2 tablespoon plain (all-purpose) flour; 2 teaspoon finely grated orange rind; 1/4 cup (55g) caster (superfine) sugar; 2 tablespoon orange-flavoured liqueur, extra; 1/2 cup (125ml) milk; 1/4 cup (60ml) thickened (heavy) cream; 5 eggs, separated

Orange liqueur soufflés with macerated fruits

We used Grand Marnier in this recipe, but you can use any orange or citrus flavoured liqueur, such as Cointreau. Scrape a knife over the top of the soufflé before baking, for a nice even top.

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Makes 6 Item

Cook

40M

Ingredients

3 glacé apricots, chopped finely

3 rings glacé pineapple, chopped finely

2 tablespoon orange-flavoured liqueur

60 gram (2 ounces) butter

2 tablespoon plain (all-purpose) flour

2 teaspoon finely grated orange rind

1/4 cup (55g) caster (superfine) sugar

2 tablespoon orange-flavoured liqueur, extra

1/2 cup (125ml) milk

1/4 cup (60ml) thickened (heavy) cream

5 eggs, separated

Method

1.Preheat oven to 200°C/400°F. Grease six 1 cup (250ml) ovenproof dishes. Sprinkle inside of dishes with a little extra caster sugar; shake away excess. Place dishes on oven tray.

2.Combine glacé fruit and liqueur in small bowl; cover, stand 30 minutes. Spoon fruit mixture into dishes.

3.Melt butter in medium saucepan, stir in flour; cook, stirring, over medium heat 1 minute. Remove from heat; gradually stir in combined rind, sugar, extra liqueur, milk and cream. Stir mixture over high heat until mixture boils and thickens. Remove from heat; transfer to large bowl, stir in egg yolks.

4.Beat egg whites in medium bowl with electric mixer until soft peaks form; fold into egg mixture, in two batches. Pour mixture into dishes.

5.Bake soufflés about 20 minutes or until puffed and browned lightly. Serve immediately, dusted with sifted icing sugar.

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