Ingredients
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Gelatin – 2 ½ tsp
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Powdered Sugar – 7 oz (200 g)
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Water – 6 tbsp
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Oranges – 1
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Egg Whites – 3
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Egg Yolks – 3
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Cream – 9 oz (255 g)
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Sponge Cake – 7 oz (200 g)
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Cocoa Powder – to taste
Recipe
Souffle is a classic French dessert made from whipped egg yolks and whites and baked. Since the pioneering days, there have been many a variation of the original recipe. Now confectioners know how to make not just traditional souffle with various additives, but souffle versions, which are radically different in the way they are prepared. Today, Cook It would like to share with your a recipe for cold orange souffle with gelatin. From the name, it is clear that we do not use heat in the preparation. Due to gelatin, the dessert retains its shape and porous structure perfectly.
When you choose a cream for whipping, choose a heavy one. Also know that sponge cakes are not necessarily needed: you can do without them, and serve the orange souffle directly in ceramic tins.
Steps
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1
Done
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Cover gelatin with 2 tablespoons of cold water and leave it to bloom. Boil the first part of the syrup from 3 ½ oz (100 g) of powdered sugar and 2 tablespoons of cold water. |
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2
Done
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Remove the zest from the orange and squeeze the juice. Add the gelatin to the juice, stir. Mix the yolks with the zest and add the prepared syrup while continuously stirring. |
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3
Done
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Boil the second part of the syrup from 3 ½ oz (100 g) of powdered sugar and 2 tablespoons of cold water. Let cool, add to the whipped whites, and whisk again. Whip the cream, add the egg yolk mixture first, and then the egg white mixture. |
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4
Done
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Place the sponge cake on the bottom of a detachable round cake baking tin, pour the egg mass on top. Refrigerate until solidified. Remove the tin, sprinkle the souffle with biscuit crumbs and cocoa. |
Deliciously tender souffle will appeal to lovers of soft chocolate-covered candies filled with soft meringue. However, its taste is much richer and brighter due to the orange. Bon appétit!
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