Orange Soufflé Recipe

Light and airy, Luke Tipping adds some decadence to his orange soufflé recipe by serving it with a rich chocolate sorbet. Chocolate and orange are a classic pairing, and this dessert would make a perfect end to a dinner party or special occasion.

Ingredients

print recipe

shopping List

Metric

Imperial

Chocolate sorbet

200g of 70% dark chocolate
500g of milk
250g of caster sugar
156g of water

Soufflé base mixture

100g of egg yolk
15g of plain flour
10g of custard powder
250ml of milk
50g of caster sugar
2 oranges, zested

To finish the soufflés

150g of egg white
50g of caster sugar
4 orange segments
butter for greasing
cocoa powder for dusting

print recipe

shopping List

Ice cream maker
Soufflé moulds

To start the dish, make the chocolate sorbet. Add the milk, sugar and water to a pan and bring to the boil. Break the chocolate into pieces in a heatproof bowl, pour the boiled milk mixture over the chocolate and mix until smooth and melted

500g of milk
250g of caster sugar
156g of water
200g of 70% dark chocolate

Pass the mixture through a sieve and allow to cool. Churn in an ice cream machine according to manufacturer's instructions. Once churned, store in the freezer until ready to serve

To make the soufflé base, whisk together the egg yolk, flour and custard powder in a bowl until smooth. Meanwhile, add the milk, sugar and orange zest to a pan and bring to the boil

100g of egg yolk
15g of plain flour
10g of custard powder
250ml of milk
50g of caster sugar
2 oranges, zested

Once boiling, pour the milk mixture into the egg mixture, return to the pan and whisk continuously until thick. Cool rapidly by placing in the fridge. When cold whisk the mixture until smooth and weigh out 150g - this will be used in the final soufflé mix

Grease the moulds with butter and dust with the cocoa powder, tapping out any excess. Set aside until required

butter for greasing
cocoa powder for dusting

To finish the soufflés, whisk the egg whites to soft peaks in a mixing bowl. Add the sugar, keep whisking for 30 seconds or so, then delicately mix 1/3 of the egg whites into the soufflé base. Once incorporated, slowly stir in the remaining egg whites

150g of egg white
50g of caster sugar

Preheat the oven to 170°C/gas mark 3.5

In the bottom of each mould, place an orange segment. Spoon the soufflé mixture into each mould, flatten the top with a palette knife and run your thumb around the inside of the mould to create a rim. Bake in the oven for 10 minutes, until nicely risen and cooked through