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.

Skip to Recipe

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Share this post

Ingredients

Method

Related stories

About your privacy