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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees. Butter 3 6-oz. ramekins and dust with granulated sugar. | 2. Cut the rind and pith from the oranges. Halve the oranges across the equator and take out any seeds, then cut into chunks and put them in a blender or food processor. Pulse until they're reduced to a smooth puree. | 3. Pour the puree into a small saucepan, stir in the sugar and saffron and bring to a boil over medium heat, stirring occasionally to avoid sticking. In a cup or small bowl, mix the cornstarch and water to create a slurry. Stir the cornstarch mixture into the orange-sugar mixture over high heat. When it begins to boil, reduce the heat and simmer for 5 minutes. Transfer to a nonreactive bowl and let cool to room temperature. | 4. Place the eggs whites and cream of tartar in a large bowl. Using an electric mixer, whip the egg whites at high speed until stiff peaks form. Gently fold in the orange mixture with a rubber spatula until blended (but don't stir too much to avoid losing the air in the egg whites). | 5. Fill each ramekin to the top with the souffle mixture and smooth flat with a spatula. Place the ramekins on a baking sheet and set them on the top rack in the oven. Bake for 10 to 15 minutes until the souffles have risen about 1/2 inch above the ramekins and are golden brown on top. Remove from oven and dust with confectioners' sugar. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navel orange	1			-	-	-	-
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	1	tablespoon		0.0	0.0	0.0	0.0
egg white	5			85.8	1.2045	17.985	0.2805
cream tartar	1/2	teaspoon		3.87	0.9225	0.0	0.0
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.