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Dom Pacello Royal Orange soufflé

Dom Pacello Royal Orange soufflé


Making a soufflé is actually a simple process, despite its reputation!  Crispy on the outside and soft and fluffy on the inside, a soufflé, can be filled with a variety of your favourite ingredients, the choice is yours.  

In this recipe Dom Pacello Royal Orange concentrate has been used for a intense sweet and sour taste.

Mixture 1

Ingredients

60cl boiling milk

15cl milk

150g caster sugar

76g flour

Method

Combine the sugar and flour.

Add the milk.

Pour the boiling milk over the mixture and cook to a béchamel consistency.

Mixture 2

Ingredients

450g egg yolks

150g Grand Distilleries Peureux Dom Pacello Royal Orange Gold

270g egg whites

150g caster sugar

Method

Add the egg yolks to mixture 1 when cooled to 50/60°C.

Then add the Dom Pacello Royal Orange Gold.

Whisk the egg whites to soft peaks.

Add the sugar but keep as soft peaks.

Fold into the main mixture.

Assembly

Ingredients

Half a macaroon or biscuit

Method

Butter soufflé ramekins from top to bottom (9 cm diameter, 6.5cm high).

Line them with caster sugar.

Arrange a macaroon (or biscuit) soaked in Dom Pacello Royal Orange Gold.

Fill the ramekins leaving 2cm from the top.

Bake at 170°C for 15 to 20 minutes in a regular oven (not convection).

Serve immediately.

Recipe courtesy of Grandes Distilleries Peureux

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