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
Ingredients60cl boiling milk 15cl milk 150g caster sugar 76g flour |
MethodCombine the sugar and flour. Add the milk. Pour the boiling milk over the mixture and cook to a béchamel consistency. |
Mixture 2
Ingredients450g egg yolks 150g Grand Distilleries Peureux Dom Pacello Royal Orange Gold 270g egg whites 150g caster sugar |
MethodAdd 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
IngredientsHalf a macaroon or biscuit |
MethodButter 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
