Orange Souffle and Orange Sorbet
Preparation: 45 minutes
Cooking: 2 hours
- Brush the insides of ramekin with butter. Add a small amount of sugar to it and turn them to coat the sides and bottom, shaking out any excess. Set aside for later use.
- Separate the whites and yolks of the 4 eggs.
- Add 30 grams of sugar to the egg yolk, mix well until it is completely blended with the egg yolk and becomes shiny. Then add the pastry flour and orange zest, mix well and set aside.
- Heat 250 grams of milk in a pot until it steams, then pour it into the egg yolk paste and stir evenly. Then pour it back into the pot, let it simmer for 3-4 minutes, keep stirring until it thickens into custard sauce.
- Add 40ml of orange juice into the custard sauce pot, stir well and then turn off the stove and let it cool for later use.
- Beat the egg whites until they are fluffy and tall. In 2-3 turns, add a total of 40 grams of sugar.
- Add the meringue to the custard sauce and continuously mix with a spatula.
- Pour the custard sauce mix into the ramekin, then smooth the surface of the custard. Run a thumb nail around the inside rim of the ramekins (this helps the souffle rise evenly without catching on the sides).
- Preheat the oven to 180 °C. Bake for 15-20 minutes. Sprinkle sugar powder and pair it with orange sorbet. Serve and enjoy!
- Prepare 2 Sunkist Valencia or Navel oranges and squeeze the juice into a bowl.
- Heat a small pot, add 2 teaspoons of water and add 30 grams of sugar, and boil until the sugar melts.
- Pour the sugar water into the freshly squeezed orange juice. Mix well and place bowl into the refrigerator for 1 hour.
- When the orange juice begins to freeze, take it out and mix well with a blender. Then place the bowl back into the refrigerator for 30-45 minutes.
- Repeat Step 4 about two or three times until the orange juice turns into a smoothie texture. You can refrigerate the sorbet as you bake the souffle, then take it out and soften it 5-10 minutes before serving.