marsha-tbay
Well-known member
from Gourmet Gallery & Fla. Citrus Commission and Chalet Suzanne restaurant
1 c milk
1/4 c sugar
1/4 c cornstarch
2 tbsp butter
6 egg yolks
8 egg whites
1 c orange sections, which have been marinated in Curacao or Kirsch
1 tsp orange extract
Bring milk to a boil with sugar. Add cornstarch which has been mixed with a little water. Cook 2 minutes, remove from fire.
Add butter, yolks and 1 tsp orange extract. Add last, the stiffly beaten whites of 8 eggs.
As mixture is poured into mold, lay the well-drained orange sections in mold in an attractive pattern. Bake in 300 degree oven. When about done, sift confectioner's sugar over top and glaze quickly in oven. Then top with Orange Sauce (below)
Orange Sauce:
3 egg yolks
1/2 c sugar
dash salt
1/2 pt heavy cream, whipped
1/2 sp orange extract
Blend together egg yolks, sugar and a pinch of salt. fold in whipped cream with oract extract. Serve over warm souffle.
Serves 8
This is a specialty of Chalet Suzanne
1 c milk
1/4 c sugar
1/4 c cornstarch
2 tbsp butter
6 egg yolks
8 egg whites
1 c orange sections, which have been marinated in Curacao or Kirsch
1 tsp orange extract
Bring milk to a boil with sugar. Add cornstarch which has been mixed with a little water. Cook 2 minutes, remove from fire.
Add butter, yolks and 1 tsp orange extract. Add last, the stiffly beaten whites of 8 eggs.
As mixture is poured into mold, lay the well-drained orange sections in mold in an attractive pattern. Bake in 300 degree oven. When about done, sift confectioner's sugar over top and glaze quickly in oven. Then top with Orange Sauce (below)
Orange Sauce:
3 egg yolks
1/2 c sugar
dash salt
1/2 pt heavy cream, whipped
1/2 sp orange extract
Blend together egg yolks, sugar and a pinch of salt. fold in whipped cream with oract extract. Serve over warm souffle.
Serves 8
This is a specialty of Chalet Suzanne