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Recipe of the Week: Chilled Martini Orange Soufflé

April 4, 2018
By LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

An excellent easy-to-prepare dessert for everyone to enjoy, especially on a hot day. Working with gelatin can be intimidating, but if you follow the directions it will be effortless. Remember to soften the gelatin first into a cold liquid until it turns rubbery, then cook it in more liquid until it dissolves. Makes six martinis. (Chef tip: You can freeze the martini orange souffl a couple of weeks ahead of time, cover it with plastic wrap and then thaw it in the refrigerator for 24 hours before serving it.)

1 cup orange juice (preferably from concentrate, thawed and diluted)

2 tablespoons orange zest

Article Photos

Loretta Paganini

1 (1 tablespoon) envelope unflavored gelatin

1/4 cup granulated sugar

2 large egg yolks

1/8 teaspoon salt

1 teaspoon vanilla extract

1/4 cup fresh lemon juice

1/4 cup Grand Marnier liquor

1 cup heavy cream

Have ready six martini glasses and set aside. Pour 1/4 cup of the lemon juice into a small bowl, sprinkle the gelatin over, and stir to dissolve.

Seat aside to let the gelatin soften. Prepare an ice bath in a large bowl.

Pour orange juice, Grand Marnier liquor, zest, salt and vanilla into a small, heavy-bottomed saucepan and stir in the sugar and egg yolks.

Over low heat, gradually bring the mixture to a simmer, stirring constantly until the mixture begins to steam and is slightly thickened. Do not allow the mixture to boil. Add the softened gelatin mixture.

Stir until incorporated and then transfer the orange souffl mixture to a clean mixing bowl; sit the bowl in the ice bath to cool.

While the custard is cooking, stir it occasionally.

Using a whisk or an electric mixer, whip the heavy cream until soft peaks form.

With a spatula, gently fold some of the whipped cream into the cooled custard mixture to "loosen" it, then add the rest of the cream mixture and fold in until fully incorporated.

Spoon the souffl mixture into the 6 martini glasses. Transfer to the refrigerator and chill for at least four hours, and preferably overnight, until firm.

Garnish with whipped cream rosettes, orange slices, candied orange peel or white chocolate curls.



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