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Orange soufflé 香橙梳乎厘


Sugar                                     1 tbsp

Cooking spray or butter       few

All-purpose flour                 3 tbsps

Milk                                       150 ml

Sugar                                    4 tbsps

Grated orange rind              1 tsp

Fresh Orange juice              50 ml

Cointreau Orange Wine      1 tsp

Egg white                              3 eggs

Sugar                                    2 tbsps

Salt                                       dash

Cooking Steps:

  • Preheat oven / halo-cooker to 210°C.

  • Coat soufflé cups with cooking spray or melted butter; sprinkle with 1 tablespoon sugar. Set aside.

  • Place flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Add 4 tablespoons sugar and rind; stir well. Bring to boil over medium heat; cook 1 minute or until thickened, stirring constantly. Stir in juice and wine; set aside.

  • Whisk egg whites and salt at high speed of a mixer until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth egg white mixture into orange mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé cups.

  • Bake at 210°C for 20 minutes or until puffy and set. Sprinkle with powdered sugar (if needed). Serve immediately.

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