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1 tablespoon butter to coat stoneware
cup superfine sugar plus extra sugar to coat stoneware and sprinkle on top of
2
/
3
soufflé (regular sugar may be used if superfine is unavailable)
1 orange, zest only
6 tablespoons flour
cup milk
1
/
2
8 egg yolks
4 tablespoons unsalted butter, room temperature
6 tablespoons orange liqueur
1 tablespoons vanilla extract
10 egg whites
1 teaspoon salt
4 tablespoons sugar
Chocolate sauce or sweetened whipped cream (optional)
1. Rub the interior of stoneware with unsalted butter, and sprinkle with
superfine sugar. Turn out and reserve any excess sugar.
2. Mix
cup sugar and orange zest in a food processor.
2
/
3
3. Whisk the flour and milk in a saucepan to blend. Beat in the orange scented
sugar. Stir over medium heat until sauce thickens, then whisk as sauce
comes to a boil. Continue whisking for 30 seconds and then remove from
the heat. Let cool for a moment before beating in the egg yolks one at a
time.
4. Add butter, orange liqueur and vanilla extract to the mixture and let stand
at room temperature for 20 minutes to cool.
5. In a clean bowl, beat egg whites until foamy. Add salt and beat to soft
peaks. Sprinkle in 4 tablespoons sugar and beat to stiff peaks.
6. Add in
of whipped egg whites to base and fold in. Fold in remaining
1
/
4
whites and then scrape the mixture into the sugar-coated stoneware.
Cover, cook on HIGH for 1 hour.
7. If desired, sprinkle the top of the soufflé with sugar and brûlée with a torch,
gradually melting and browning the sugar in quick small, circles.
8. Spoon out and serve with chocolate sauce or sweetened whipped cream.
Serves 10
Orange Soufflé
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
E85
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
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